Hostname: page-component-5c6d5d7d68-wp2c8 Total loading time: 0 Render date: 2024-08-22T05:42:35.202Z Has data issue: false hasContentIssue false
  • English
  • Français

External preference mapping of beef: Relationship of fatty acids and flavour precursors with consumer's preferences

Published online by Cambridge University Press:  29 November 2010

O R Oltra ,
L J Farmer ,
B Moss ,
A W Gordon  and
J Birnie
O R Oltra*
Affiliation:
Queen's University Belfast, Belfast, United Kingdom Agri-food and Biosciences Institute, Belfast, United Kingdom
L J Farmer
Affiliation:
Agri-food and Biosciences Institute, Belfast, United Kingdom
B Moss
Affiliation:
Agri-food and Biosciences Institute, Belfast, United Kingdom
A W Gordon
Affiliation:
Agri-food and Biosciences Institute, Belfast, United Kingdom
J Birnie
Affiliation:
Queen's University Belfast, Belfast, United Kingdom
*
Email: ooltra01@qub.ac.uk

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
THEATRE PRESENTATIONS: Carcass Composition and Meat Quality
Information
Advances in Animal Biosciences , Volume 1 , Issue 1: Proceedings of the British Society of Animal Science and the Agricultural Research Forum , April 2010 , pp. 130
Copyright
Copyright © The Animal Consortium 2010