(Q82390618)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

C Sañudo

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M E Enser

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M M Campo

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

G R Nute

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

G María

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

I Sierra

6

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J D Wood

7

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 April 2000

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

54

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

339-346

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

Fatty acid content and composition of english beef, lamb and pork at retail

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900108-4

7 January 2021

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900108-4

7 January 2021

Effects of feeds on flavor of red meat: a review

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900108-4

7 January 2021

Assessment of commercial lamb meat quality by British and Spanish taste panels

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2899%2900108-4

7 January 2021

10.1016/S0309-1740(99)00108-4

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060790%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference