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Title: The effect of castration and slaughter age on the aroma of cooked lamb.
Author: Sutherland, Michelle M.
ISNI:       0000 0001 3491 7114
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1996
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Sheep meat; Volatile compounds; Cooked meat