Comparison of Different Parts of Lamb: Chemical Composition and Sensory Evaluation

in 63rd International Congress of Meat Science and Technology
Autor:innen:
C. Xu 1State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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C. Liu 1State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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H. Luo 1State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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Y. Qu 1State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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, und
W. Zhu 2National Technology Program for Meat Sheep Industry Dongying experimental station, Dongying, China P.R.; luohailing@cau.edu.cn

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Art:
Kapitel
Seiten:
749–751
DOI:
https://doi.org/10.3920/9789086868605_335

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