Oltra, O R <br/><br/>
Identification of sensory attributes, instrumental and chemical  measurements important for consumer acceptability of grilled lamb  Longissimus lumborum.  [electronic resource] 

 -  Meat science  Feb 2015 
 - 97-109 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2014.09.007  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adenosine Monophosphate--analysis<br/>Animals<br/>Consumer Behavior<br/>Cooking--methods<br/>Glucose--analysis<br/>Glucose-6-Phosphate--analysis<br/>Humans<br/>Inosine--analysis<br/>Inosine Monophosphate--analysis<br/>Meat--analysis<br/>Muscle, Skeletal<br/>Perception<br/>Purines--analysis<br/>Sheep<br/>Stress, Mechanical<br/>Taste