Associations between lipid composition, shelf life and sensory quality in ruminant meats

Associations between lipid composition, shelf life and sensory quality in ruminant meats

Bibliographic Details
Main Author: Kurt, Esra
Published: University of Bristol 1999
Subjects:
664
Food technology & food microbiology
Online Access:https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297823
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spelling ndltd-bl.uk-oai-ethos.bl.uk-2978232018-10-03T03:19:40ZAssociations between lipid composition, shelf life and sensory quality in ruminant meatsKurt, Esra1999664Food technology & food microbiologyUniversity of Bristolhttps://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297823http://hdl.handle.net/1983/a77d9a0c-f888-4650-b6b8-7c1b8f5cee45Electronic Thesis or Dissertation
collection NDLTD
sources NDLTD
topic 664
Food technology & food microbiology
spellingShingle 664
Food technology & food microbiology
Kurt, Esra
Associations between lipid composition, shelf life and sensory quality in ruminant meats
author Kurt, Esra
author_facet Kurt, Esra
author_sort Kurt, Esra
title Associations between lipid composition, shelf life and sensory quality in ruminant meats
title_short Associations between lipid composition, shelf life and sensory quality in ruminant meats
title_full Associations between lipid composition, shelf life and sensory quality in ruminant meats
title_fullStr Associations between lipid composition, shelf life and sensory quality in ruminant meats
title_full_unstemmed Associations between lipid composition, shelf life and sensory quality in ruminant meats
title_sort associations between lipid composition, shelf life and sensory quality in ruminant meats
publisher University of Bristol
publishDate 1999
url https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297823
work_keys_str_mv AT kurtesra associationsbetweenlipidcompositionshelflifeandsensoryqualityinruminantmeats
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