Journal article

Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

EN Ponnampalam, AJ Sinclair, AR Egan, GR Ferrier, BJ Leury

Meat Science | ELSEVIER SCI LTD | Published : 2002

DOI: 10.1016/S0309-1740(01)00113-9

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40Web of Science
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Keywords

Lipids
Lamb
Science & Technology
Steers
Red
Food Science & Technology
Beef
Diets
Polyunsaturated Fatty Acids
Sensory Properties
Quality
Protein
Life Sciences & Biomedicine
Flavor
Cooked Meat
Volatiles