AGRIS - International System for Agricultural Science and Technology

Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb

2005

Martinez-Cerezo, S. | Sanudo, C. | Panea, B. | Olleta, J.L.


Bibliographic information
Meat science
Volume 69 Issue 4 Pagination 797 - 805 ISSN 0309-1740
Other Subjects
Storage time; Consumer acceptance; Food acceptability; Longissimus dorsi; Lamb carcasses; Animal breeding and genetics; Food composition and quality - livestock products; Meat tenderness; Longissimus muscle; Food processing (general) - livestock products; Meat aging; Ovine carcasses
Language
English
Note
2019-12-05
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org