Lamb and mutton flavour: Contributing factors and chemical aspects

A History of Domesticated Animals

Charles F. Bennett, Frederick E. Zeuner · Geographical Review · 1964 · 487 citations

Humanities, Animal Sciences, Anthropology +10

Food Flavors and Odors, Meat Flavor: Lamb

Irwin Hornstein, P. F. Crowe · Journal of Agricultural and Food Chemistry · 1963 · 104 citations

Agriculture, Animal Sciences, Food Science +16

Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb ^a

ROBERT L. MACY, H. D. Naumann, Milton E. Bailey · Journal of Food Science · 1964 · 72 citations

Agriculture, Biochemistry, Food Science +17

Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat

Aaron E. Wasserman, F. B. TALLEY · Journal of Food Science · 1968 · 68 citations

Agriculture, Animal Sciences, Food Science +17

Flavour differences in meat from lambs grazed on lucerne (<i>Medicago sativa</i>) or phalaris (<i>Phalaris tuberosa</i>) pastures

R. J. Park, J. L. Corbett, EP Furnival · The Journal of Agricultural Science · 1972 · 66 citations

Agriculture, Animal Sciences, Food Science +9