Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb.

No abstract is available for this paper.

• Publication year

  2005

• Venue

  Meat Science

• Publication date

  2005-02-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology

• Identifiers
  DOI 10.1016/j.meatsci.2004.07.002PMID 22062813
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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