Título:	Descriptive analysis, overall acceptance and CATA (Check All That Apply) of Iamb meat from different genetic groups.
Autoria:	NASSU, R. T. BRITO, G. SILVA, E. TULLIO, R. R. ESTEVES, S. N. ALENCAR, M. M. de
Afiliação:	RENATA TIEKO NASSU, CPPSE; Gerlane Brito, UNESP; Edvania Silva, UNICEP; RYMER RAMIZ TULLIO, CPPSE; SERGIO NOVITA ESTEVES, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE.
Ano de publicação:	2018
Referência:	In: SENSOMETRICS, 2018, Montevideo, Uruguay. Book of Abstracts... Montevideo, Uruguay: SC, 2018.
Páginas:	p.99.
Conteúdo:	Lamb meat consumption has been increasing in Brazil and consumers have been expecting a high quality product. In the meat production system, the genotype is an important factor that affects the quantity of muscle and fat distribution throughout the carcass and consequently the meat quality.
Thesagro:	Cordeiro Sabor
NAL Thesaurus:	Lamb meat Meat production
Palavras-chave:	Intensidade de sabor Suculência
Notas:	9-12th April 2018.
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CPPSE)