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Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition

✍ Scribed by M. Enser; K.G. Hallett; B. Hewett; G.A.J. Fursey; J.D. Wood; G. Harrington

Book ID: 117497219
Publisher: Elsevier Science
Year: 1998
Tongue: English
Weight: 987 KB
Volume: 49
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(97)00144-7

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