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Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing.
Insausti, Kizkitza; Murillo-Arbizu, María T; Urrutia, Olaia; Mendizabal, José A; Beriain, María J; Colle, Michael J; Bass, Phillip D; Arana, Ana.
Afiliação
  • Insausti K; IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
  • Murillo-Arbizu MT; IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
  • Urrutia O; IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
  • Mendizabal JA; IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
  • Beriain MJ; IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
  • Colle MJ; Department of Animal and Veterinary Science, University of Idaho, Moscow, ID 83844, USA.
  • Bass PD; Department of Animal and Veterinary Science, University of Idaho, Moscow, ID 83844, USA.
  • Arana A; IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
Foods ; 10(3)2021 Feb 25.
Article em En | MEDLINE | ID: mdl-33668975
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Espanha
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Espanha