Work

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

Year: 2010

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2010.03.027

Authors: Virginia C. Resconi, M. Mar Campo, Fabio Montossi, Vicente Ferreira, Carlos Sañudo, Ana Escudero

Institutions: Universidad de Zaragoza, Instituto Nacional de Investigación Agropecuaria

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, FP7 International Cooperation

OpenAlex ID: W2018628243

FWCI: 8.486

Cites: 55

Cited by: 105

Related to: 10