机译:支链脂肪酸,3-甲基吲哚和4-甲基苯酚对烤羊肉消费者感官评分的影响
CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee. 3030, Australia;
36 Paynes Road, Hamilton, Vic. 3300, Australia;
Future Farming Systems Research Division, Department of Primary Industries, Ernest Jones Drive, Macleod, Vic. 3085, Australia;
Future Farming Systems Research Division, Department of Primary Industries, Ernest Jones Drive, Macleod, Vic. 3085, Australia;
Co-operative Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead, University of New England, Armidale, NSW, 2351, Australia,Meat & Livestock Australia, CJ Hawkins Building, University of New England, Armidale, NSW 2351, Australia;
Co-operative Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead, University of New England, Armidale, NSW, 2351, Australia,School of Veterinary and Biomedkal Sciences, Murdoch University, Murdoch WA 6150, Australia;
CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee. 3030, Australia,Co-operative Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead, University of New England, Armidale, NSW, 2351, Australia;
Sheepmeat; BCFA; 3-Methylindole; Meat quality; Consumer sensory; Lamb;
机译:脂肪组织中三种支链脂肪酸的浓度不影响杂交和纯种德国“ Merinolandschaf”羔羊的肉感官特性
机译:脂肪组织中三种支链脂肪酸的浓度不影响杂交和纯种德国“ Merinolandschaf”羔羊的肉感官特性
机译:羔羊肉中脂肪酸成分的饮食控制及其对烤羊肉挥发性香气成分的影响
机译:肉的零售颜色(氧化)受抗氧化剂状态和血红素铁的影响,但不受羔羊肌肉多不饱和脂肪酸的影响
机译:影响挥发性支链脂肪酸对羊肉和羊肉物种相关风味的贡献的因素。
机译:羊肉中的奇数和分枝脂肪酸作为肥胖饮食特征的潜在指标
机译:支链脂肪酸,3-甲基吲哚和4-甲基苯酚对烤羊肉消费者感官评分的影响