Linares, M B <br/><br/>
Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed.  [electronic resource] 

 -  International journal of food sciences and nutrition  Nov 2012 
 - 843-52 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2012.681630  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Animals, Inbred Strains<br/>Fatty Acids--analysis<br/>Food Quality<br/>Food Storage<br/>Frozen Foods--analysis<br/>Hindlimb<br/>Humans<br/>Meat--analysis<br/>Models, Chemical<br/>Muscle, Skeletal--chemistry<br/>Neck<br/>Nutritive Value<br/>Pectoralis Muscles--chemistry<br/>Principal Component Analysis<br/>Refrigeration<br/>Sensation<br/>Sheep, Domestic<br/>Spain<br/>Water--analysis