Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance

Yimin Zhang, Benjamin Holman, Eric N. Ponnampalam, Matthew Kerr, Kristy Bailes, Ashleigh Kilgannon, Damian Collins, David Hopkins

Research output: Contribution to journalArticle

LanguageEnglish
Pages114-119
JournalMeat Science
Volume149
DOIs
Publication statusPublished - 2019

Cite this

Zhang, Yimin ; Holman, Benjamin ; Ponnampalam, Eric N. ; Kerr, Matthew ; Bailes, Kristy ; Kilgannon, Ashleigh ; Collins, Damian ; Hopkins, David. / Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance. In: Meat Science. 2019 ; Vol. 149. pp. 114-119.
@article{9e3dd4ca2ab24904a6ead244cf06e90c,
title = "Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance",
author = "Yimin Zhang and Benjamin Holman and Ponnampalam, {Eric N.} and Matthew Kerr and Kristy Bailes and Ashleigh Kilgannon and Damian Collins and David Hopkins",
year = "2019",
doi = "10.1016/j.meatsci.2018.11.018",
language = "English",
volume = "149",
pages = "114--119",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier BV",

}

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance. / Zhang, Yimin; Holman, Benjamin; Ponnampalam, Eric N.; Kerr, Matthew; Bailes, Kristy; Kilgannon, Ashleigh; Collins, Damian; Hopkins, David.

In: Meat Science, Vol. 149, 2019, p. 114-119.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance

AU - Zhang, Yimin

AU - Holman, Benjamin

AU - Ponnampalam, Eric N.

AU - Kerr, Matthew

AU - Bailes, Kristy

AU - Kilgannon, Ashleigh

AU - Collins, Damian

AU - Hopkins, David

PY - 2019

Y1 - 2019

U2 - 10.1016/j.meatsci.2018.11.018

DO - 10.1016/j.meatsci.2018.11.018

M3 - Article

VL - 149

SP - 114

EP - 119

JO - Meat Science

T2 - Meat Science

JF - Meat Science

SN - 0309-1740

ER -