Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

GR Nute; RI Richardson; JD Wood; SI Hughes; RG Wilkinson; SL Cooper; LA Sinclair

doi:10.1016/j.meatsci.2007.05.003

Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

GR Nute, RI Richardson, JD Wood, SI Hughes, RG Wilkinson, SL Cooper, LA Sinclair

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

109 Citations (Scopus)

Translated title of the contribution	Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat
Original language	English
Pages (from-to)	547 - 555
Number of pages	9
Journal	Meat Science
Volume	77 (4)
DOIs	https://doi.org/10.1016/j.meatsci.2007.05.003
Publication status	Published - Dec 2007

Bibliographical note

Publisher: Elsevier

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10.1016/j.meatsci.2007.05.003

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Cite this

@article{877cdf701c8c4dcc9d9bfee8e81249cf,

title = "Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat",

author = "GR Nute and RI Richardson and JD Wood and SI Hughes and RG Wilkinson and SL Cooper and LA Sinclair",

note = "Publisher: Elsevier",

year = "2007",

month = dec,

doi = "10.1016/j.meatsci.2007.05.003",

language = "English",

volume = "77 (4)",

pages = "547 -- 555",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Applied Science Publishers",

}

TY - JOUR

T1 - Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

AU - Nute, GR

AU - Richardson, RI

AU - Wood, JD

AU - Hughes, SI

AU - Wilkinson, RG

AU - Cooper, SL

AU - Sinclair, LA

N1 - Publisher: Elsevier

PY - 2007/12

Y1 - 2007/12

U2 - 10.1016/j.meatsci.2007.05.003

DO - 10.1016/j.meatsci.2007.05.003

M3 - Article (Academic Journal)

C2 - 22061940

SN - 1873-4138

VL - 77 (4)

SP - 547

EP - 555

JO - Meat Science

JF - Meat Science

ER -