Flavour perception of oxidation in beef

MM Campo, GR Nute, SI Hughes, MB Enser, JD Wood, RI Richardson

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

570 Citations (Scopus)

Translated title of the contribution	Flavour perception of oxidation in beef
Original language	English
Pages (from-to)	303 - 311
Number of pages	9
Journal	Meat Science
Volume	72 (2)
DOIs	https://doi.org/10.1016/j.meatsci.2005.07.015
Publication status	Published - Feb 2006

Publisher: Elsevier

Access to Document

@article{8dfff5eafcc9447ca9e01cc2f4d7692f,

title = "Flavour perception of oxidation in beef",

author = "MM Campo and GR Nute and SI Hughes and MB Enser and JD Wood and RI Richardson",

note = "Publisher: Elsevier",

year = "2006",

month = feb,

doi = "10.1016/j.meatsci.2005.07.015",

language = "English",

volume = "72 (2)",

pages = "303 -- 311",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Applied Science Publishers",

}

TY - JOUR

T1 - Flavour perception of oxidation in beef

AU - Campo, MM

AU - Nute, GR

AU - Hughes, SI

AU - Enser, MB

AU - Wood, JD

AU - Richardson, RI

N1 - Publisher: Elsevier

PY - 2006/2

Y1 - 2006/2

U2 - 10.1016/j.meatsci.2005.07.015

DO - 10.1016/j.meatsci.2005.07.015

M3 - Article (Academic Journal)

SN - 1873-4138

VL - 72 (2)

SP - 303

EP - 311

JO - Meat Science

JF - Meat Science

ER -