4 results
Relationship between linoleic and α-linolenic acids in cooked meat odour development
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 2003 / 2003
- Published online by Cambridge University Press:
- 20 November 2017, p. 204
- Print publication:
- 2003
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Modelling the odour of cooked meat in vitro using different fatty acids
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 2002 / 2002
- Published online by Cambridge University Press:
- 20 November 2017, p. 184
- Print publication:
- 2002
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Effects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 2001 / 2001
- Published online by Cambridge University Press:
- 20 November 2017, p. 57
- Print publication:
- 2001
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Effect of dietary linseed and fish oil on the composition of phospholipid fatty acids, eating quality and cooked flavour volatiles of beef Longissimus lumborum muscle
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- Journal:
- Proceedings of the British Society of Animal Science / Volume 1997 / 1997
- Published online by Cambridge University Press:
- 05 November 2021, p. 48
- Print publication:
- 1997
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