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Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway

dc.contributor.authorBhatti, Muhammad Azher
dc.contributor.authorØvrum Gaarder, Mari
dc.contributor.authorSteinheim, Geir
dc.contributor.authorHopkins, David Laurence
dc.contributor.authorHorneland, Reinert
dc.contributor.authorEik, Lars Olav
dc.contributor.authorÅdnøy, Tormod
dc.date.accessioned2020-07-03T06:59:44Z
dc.date.available2020-07-03T06:59:44Z
dc.date.created2020-03-05T10:50:22Z
dc.date.issued2020
dc.identifier.citationSmall Ruminant Research. 2020, 185 .
dc.identifier.issn0921-4488
dc.identifier.urihttps://hdl.handle.net/11250/2660621
dc.language.isoeng
dc.titleLamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber6
dc.source.volume185
dc.source.journalSmall Ruminant Research
dc.identifier.doi10.1016/j.smallrumres.2020.106086
dc.identifier.cristin1799778
dc.relation.projectNorges forskningsråd: 277044
dc.relation.projectRegionale forskningsfond Vestlandet: 271952
dc.relation.projectNofima AS: 12157
dc.relation.projectNorges forskningsråd: 262308
dc.relation.projectNofima AS: 201702
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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