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| Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources | | Meat science |
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| Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers | | Meat science |
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| Influence of the type of forage supplied to ewes in pre- and post-partum periods on the meat fatty acids of suckling lambs | | Meat science |
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| Effects of road type during transport on lamb welfare and meat quality in dry hot climates | | Tropical plant biology |
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| Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb | | European food research and technology |
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| Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meat | | Meat science |
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| Carcass performance and meat mineral content in Balouchi lamb fed pistachio by-products | | Meat science |
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| Minerals and trace elements in Icelandic dairy products and meat | | Journal of food composition and analysis |
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| Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH | | Meat science |
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| How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system | | Small ruminant research |
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| The effect of feeding systems on the characteristics of products from small ruminants | | Small ruminant research |
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| Reservoirs of Staphylococcus aureus in meat sheep and dairy cattle | | Veterinary microbiology |
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| Identification of cis-12,cis-15 octadecadienoic acid and other minor polyenoic fatty acids in ruminant fat | | European journal of lipid science and technology |
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| Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb | | Meat science |
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| Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures | | Meat science |
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| Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season | | Meat science |
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| The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat | | International journal of food science and technology |
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| Classification of geographical origins and prediction of δ13C and δ15N values of lamb meat by near infrared reflectance spectroscopy | | Food chemistry |
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| Meat quality attributes of the Longissimus lumborum muscle of the Kh'ara genotype of llama (Lama glama) reared extensively in northern Chile | | Meat science |
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| Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk | | Meat science |
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| Effect of gas stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb | | Small ruminant research |
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| The significance of traceability in consumer decision making towards Karoo lamb | | Food research international |
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| Chemical and acidic composition of Longissimus dorsi muscle of Comisana lambs fed with Trifolium subterraneum and Lolium multiflorum | | Small ruminant research |
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| Longitudinal investigation of protozoan parasites in meat lamb farms in southern Western Australia | | Preventive veterinary medicine |
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| Effect of increasing levels of Quillaja saponaria on digestion, growth and meat quality of Barbarine lamb | | Animal feed science and technology |
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| Salted goat and lamb meat: Typical regional product of the city of Petrolina, state of Pernambuco | | Small ruminant research |
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| Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions | | International journal of food science and technology |
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| The effect of the Texel muscling QTL (TM-QTL) on meat quality traits in crossbred lambs | | Meat science |
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| Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets | | Meat science |
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| Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers | | Meat science |
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| The sheep industry in the Nordic countries | | Small ruminant research |
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| Meat quality characteristics of lambs of three organically raised breeds | | Meat science |
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| Sensory quality of meat from lambs fed garlic | | Meat science |
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| Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb | | Small ruminant research |
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| Effect of legume grains as a source of dietary protein on the quality of organic lamb meat | | Journal of the science of food and agriculture |
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| Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality | | Meat science |
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| Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking | | Meat science |
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| Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage | | Food chemistry |
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| Sheep fed only silage or silage supplemented with concentrates: 2. Effects on lamb performance and fatty acid profile of ewe milk and lamb meat | | Small ruminant research |
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| Detection of cold-tolerant clostridia other than Clostridium estertheticum in raw vacuum-packed chill-stored meat | | Food microbiology |
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