Open AccessVolatile Compounds of Lamb Longissimus and Semimembranosus from Australia, New Zealand, and the United States
Author(s) -
J. T. Milopoulos,
M. R. Phelps,
A. J. Garmyn,
J. F. Legako,
J. C. Brooks,
Mark F. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0125
Subject(s) - loin , palatability , longissimus , food science , lipid oxidation , chemistry , zoology , cooked meat , flavor , biology , biochemistry , antioxidant