000 | 01436 a2200481 4500 | ||
---|---|---|---|
005 | 20250518085510.0 | ||
264 | 0 | _c20201201 | |
008 | 202012s 0 0 eng d | ||
022 | _a1873-4138 | ||
024 | 7 |
_a10.1016/j.meatsci.2020.108086 _2doi |
|
040 |
_aNLM _beng _cNLM |
||
100 | 1 | _aDel Bianco, Silvia | |
245 | 0 | 0 |
_aInfluence of dietary cardoon meal on volatile compounds and flavour in lamb meat. _h[electronic resource] |
260 |
_bMeat science _cMay 2020 |
||
300 |
_a108086 p. _bdigital |
||
500 | _aPublication Type: Journal Article | ||
650 | 0 | 4 | _aAdipose Tissue |
650 | 0 | 4 | _aAdult |
650 | 0 | 4 |
_aAnimal Feed _xanalysis |
650 | 0 | 4 | _aAnimals |
650 | 0 | 4 | _aCynara |
650 | 0 | 4 |
_aDiet _xveterinary |
650 | 0 | 4 | _aFemale |
650 | 0 | 4 | _aHumans |
650 | 0 | 4 | _aMale |
650 | 0 | 4 | _aMedicago sativa |
650 | 0 | 4 | _aMiddle Aged |
650 | 0 | 4 | _aOdorants |
650 | 0 | 4 |
_aRed Meat _xanalysis |
650 | 0 | 4 | _aSheep, Domestic |
650 | 0 | 4 | _aTaste |
650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
700 | 1 | _aNatalello, Antonio | |
700 | 1 | _aLuciano, Giuseppe | |
700 | 1 | _aValenti, Bernardo | |
700 | 1 | _aMonahan, Frank | |
700 | 1 | _aGkarane, Vasiliki | |
700 | 1 | _aRapisarda, Teresa | |
700 | 1 | _aCarpino, Stefania | |
700 | 1 | _aPiasentier, Edi | |
773 | 0 |
_tMeat science _gvol. 163 _gp. 108086 |
|
856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2020.108086 _zAvailable from publisher's website |
999 |
_c30662632 _d30662632 |