articleTop 1% cited
Flavour perception of oxidation in beef
Meat Science · 2005 · Vol. 72(2) · pp. 303–311
M.M. Campo✉(University of Bristol)G.R. Nute(University of Bristol)S.I. Hughes(University of Bristol)M. Enser(University of Bristol)J.D. Wood(University of Bristol)R.I. Richardson(University of Bristol)
Meat and Animal Product QualityAnimal Nutrition and PhysiologyAdvanced Chemical Sensor TechnologiesLipid oxidationTBARSFood scienceLongissimus dorsiFlavourModified atmosphereFish oilChemistryPolyunsaturated fatty acidSilage
Funding
- European Commission
Citations
778
FWCI
14.36
field-weighted impact
References
23
Percentile
100%
vs. same field & year
Citations per year
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References
Oxidative quality and shelf life of meats
Meat Science · 1996 · 700 citations
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