Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
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DOI: 10.3390/foods10030493
Abstract: 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… read more here.
Keywords: flavour attributes; volatile compounds; meat; attributes lamb ... See more keywords