Hair sheep lamb meat ageing a sensory odour and taste analysis

Background: Flavor is defined as being the result of stimulating two senses simultaneously: odour and taste and this usually consists of human evaluation. This sensory parameter is affected by different animal conditions including animal breeds, animal production and in some cases the slaughter proc...

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Autores:
Albarracín, William H.
Sánchez, Iván CB.
Restrepo, Luz
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
Repositorio:
Repositorio Institucional UDCA
Idioma:
eng
OAI Identifier:
oai:repository.udca.edu.co:11158/3197
Acceso en línea:
https://www.scopus.com/search/form.uri?display=basic
Palabra clave:
Lamb meat
Sensory acceptance
Odor
Carne de cordero
Olor
Cordero
Envejecimiento
Oveja
Pelo
Rights
openAccess
License
Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales