External preference mapping of beef: Relationship of fatty acids and flavour precursors with consumer's preferences

External preference mapping of beef: Relationship of fatty acids and flavour precursors with consumer's preferences

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Veröffentlicht in:Advances in animal biosciences 2010-04, Vol.1 (1), p.130-130
Hauptverfasser: Oltra, O R, Farmer, L J, Moss, B, Gordon, A W, Birnie, J
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THEATRE PRESENTATIONS: Carcass Composition and Meat Quality
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container_title Advances in animal biosciences
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creator Oltra, O R
Farmer, L J
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Gordon, A W
Birnie, J
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doi_str_mv 10.1017/S2040470010002736
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subjects THEATRE PRESENTATIONS: Carcass Composition and Meat Quality
title External preference mapping of beef: Relationship of fatty acids and flavour precursors with consumer's preferences
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