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Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

Kizkitza Insausti1, María T Murillo-Arbizu1, Olaia Urrutia1

  • 1IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.

Foods (Basel, Switzerland)
|March 6, 2021
PubMed

Keywords:
ageinglambodour and flavourvolatile compounds

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