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Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thor...
Autores principales: | Insausti, Kizkitza, Murillo-Arbizu, María T., Urrutia, Olaia, Mendizabal, José A., Beriain, María J., Colle, Michael J., Bass, Phillip D., Arana, Ana |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996566/ https://www.ncbi.nlm.nih.gov/pubmed/33668975 http://dx.doi.org/10.3390/foods10030493 |
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