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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
by
Stenberg, Elin
,
Arvidsson-Segerkvist, Katarina
,
Karlsson, Anders H.
,
Ólafsdóttir, Aðalheiður
,
Hilmarsson, Óli Þór
,
Gudjónsdóttir, María
,
Thorkelsson, Guðjón
Published in
Animals
(2022)
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1
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Arvidsson-Segerkvist, Katarina
1
Gudjónsdóttir, María
1
Hilmarsson, Óli Þór
1
Karlsson, Anders H.
1
Stenberg, Elin
1
Thorkelsson, Guðjón
1
Ólafsdóttir, Aðalheiður
1
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Topic
Animal Science and Zoology
1
LF-NMR
Veterinary (all)
1
Warner-Bratzler shear force
1
cooking loss
1
flavour
1
meat colour
1
odour
1
tenderness
1
texture
1
water and lipid distribution
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Opin vísindi (Iceland)
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Slaughter
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