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Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding
Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non‐suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lam...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563712/ https://www.ncbi.nlm.nih.gov/pubmed/37823159 http://dx.doi.org/10.1002/fsn3.3604 |