Fat-borne volatiles and sheepmeat odour
- 1 February 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 45 (2) , 183-200
- https://doi.org/10.1016/s0309-1740(96)00100-3
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Diet and growth effects in panel assessment of sheepmeat odour and flavourMeat Science, 1997
- Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyasesJournal of Agricultural and Food Chemistry, 1994
- Physiological aspects of androstenone and skatole formation in the boar—A review with experimental dataMeat Science, 1994
- Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail MeatJournal of Food Science, 1988
- Palatability of meat from electrically stimulated carcasses of yearling and older entire‐male and female sheepInternational Journal of Food Science & Technology, 1983
- Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 DaysJournal of Food Science, 1982
- FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKSJournal of Food Science, 1980
- The metabolism and disposition of 3-methylindole in goatsLife Sciences, 1979
- Nonacidic constituents of volatiles from cooked muttonJournal of Agricultural and Food Chemistry, 1979
- Phytol metabolism in the bovineBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1966