articleMeat ScienceNov 1, 2005Closed access

Flavour perception of oxidation in beef

MCM.M. CampoGNG.R. NuteSHS.I. HughesMEM. EnserJWJ.D. Wood

University of Bristol

PubMed
Indexed incrossrefpubmed

Abstract

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Citation impact

786
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FWCI
14.44
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100%
References
23
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Authors

6

Topics & keywords

Topics
Keywords
  • Lipid oxidation
  • TBARS
  • Food science
  • Longissimus dorsi
  • Flavour
  • Modified atmosphere
  • Fish oil
  • Chemistry
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