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The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

dc.contributor.authorGrabez, Vladana
dc.contributor.authorBjelanovic, Milena
dc.contributor.authorRohloff, Jens
dc.contributor.authorMartinovic, Aleksandra
dc.contributor.authorBerg, Per
dc.contributor.authorTomovic, Vladimir
dc.contributor.authorRogic, Biljana
dc.contributor.authorEgelandsdal, Bjørg
dc.date.accessioned2019-11-13T13:42:58Z
dc.date.available2019-11-13T13:42:58Z
dc.date.created2019-10-24T13:23:57Z
dc.date.issued2019
dc.identifier.issn0921-4488
dc.identifier.urihttp://hdl.handle.net/11250/2628326
dc.language.isoengnb_NO
dc.titleThe relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meatnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.description.versionpublishedVersion
dc.source.journalSmall Ruminant Researchnb_NO
dc.identifier.doihttps://doi.org/10.1016/j.smallrumres.2019.09.022
dc.identifier.cristin1740228
cristin.unitcode192,12,0,0
cristin.unitcode192,10,1,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.unitnameInstitutt for husdyr- og akvakulturvitenskap
cristin.ispublishedfalse
cristin.fulltextpostprint
cristin.fulltextoriginal
cristin.qualitycode1


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