Relationship between intramuscular fat content and meat quality in lambs with emphasis on sensory characteristics;Einfluß des intramuskulären fettes auf die qualität von lammfleisch unter besonderer berücksichtigung der verzehrsqualität

Archiv fur Tierzucht

Volumn 41, Issue 1-2, 1998, Pages 111-122

  Heylen, Katy ^a   Suess, Reinhard ^a   Freudenreich, Peter ^b   Von Lengerken, Gerhard ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Intramuscular fat; Lamb meat; Meat quality; Sensory traits

Indexed keywords

EID: 0032360531     PISSN: 00039438     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

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