Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

M Font i Furnols; R San Julián; L Guerrero; C Sañudo; MM Campo; JL Olleta; MA Oliver; V Cañeque; I Álvarez; MT Díaz; W Branscheid; M Wicke; GR Nute; F Montossi

doi:10.1016/j.meatsci.2005.09.002

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

M Font i Furnols, R San Julián, L Guerrero, C Sañudo, MM Campo, JL Olleta, MA Oliver, V Cañeque, I Álvarez, MT Díaz, W Branscheid, M Wicke, GR Nute, F Montossi

Research output: Contribution to journal › Article (Academic Journal) › peer-review

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Translated title of the contribution	Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers
Original language	English
Pages (from-to)	545 - 554
Number of pages	10
Journal	Meat Science
Volume	72 (3)
DOIs	https://doi.org/10.1016/j.meatsci.2005.09.002
Publication status	Published - Mar 2006

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Publisher: Elsevier

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10.1016/j.meatsci.2005.09.002

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Font i Furnols, M., San Julián, R., Guerrero, L., Sañudo, C., Campo, MM., Olleta, JL., Oliver, MA., Cañeque, V., Álvarez, I., Díaz, MT., Branscheid, W., Wicke, M., Nute, GR., & Montossi, F. (2006). Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. Meat Science, 72 (3), 545 - 554. https://doi.org/10.1016/j.meatsci.2005.09.002

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title = "Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers",

author = "{Font i Furnols}, M and {San Juli{\'a}n}, R and L Guerrero and C Sa{\~n}udo and MM Campo and JL Olleta and MA Oliver and V Ca{\~n}eque and I {\'A}lvarez and MT D{\'i}az and W Branscheid and M Wicke and GR Nute and F Montossi",

note = "Publisher: Elsevier",

year = "2006",

month = mar,

doi = "10.1016/j.meatsci.2005.09.002",

language = "English",

volume = "72 (3)",

pages = "545 -- 554",

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Font i Furnols, M, San Julián, R, Guerrero, L, Sañudo, C, Campo, MM, Olleta, JL, Oliver, MA, Cañeque, V, Álvarez, I, Díaz, MT, Branscheid, W, Wicke, M, Nute, GR & Montossi, F 2006, 'Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers', Meat Science, vol. 72 (3), pp. 545 - 554. https://doi.org/10.1016/j.meatsci.2005.09.002

TY - JOUR

T1 - Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

AU - Font i Furnols, M

AU - San Julián, R

AU - Guerrero, L

AU - Sañudo, C

AU - Campo, MM

AU - Olleta, JL

AU - Oliver, MA

AU - Cañeque, V

AU - Álvarez, I

AU - Díaz, MT

AU - Branscheid, W

AU - Wicke, M

AU - Nute, GR

AU - Montossi, F

N1 - Publisher: Elsevier

PY - 2006/3

Y1 - 2006/3

U2 - 10.1016/j.meatsci.2005.09.002

DO - 10.1016/j.meatsci.2005.09.002

M3 - Article (Academic Journal)

SN - 1873-4138

VL - 72 (3)

SP - 545

EP - 554

JO - Meat Science

JF - Meat Science

ER -