Influence of dietary algae meal on lipid oxidation and volatile profile of meat from lambs with competent reticular groove reflex

Influence of dietary algae meal on lipid oxidation and volatile profile of meat from lambs with competent reticular groove reflex

This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II.

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Bibliographic Details
Main Authors: Avíles Ramírez, Carmen, Vioque Amor, Montserrat, Polvillo Polo, Oliva, Horcada Ibáñez, Alberto, Gómez-Cortés, Pilar, Fuente, Miguel Ángel de la, Núñez Sánchez, Nieves, Martínez Marín, A. L.
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
Subjects:Lamb, Volatile organic compounds, Meat, Flavour, Marine algae, Aroma,
Online Access:http://hdl.handle.net/10261/285114
http://dx.doi.org/10.13039/501100003329
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http://hdl.handle.net/10261/285114
http://dx.doi.org/10.13039/501100003329

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