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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

1998

Enser, M. | Hallett, K.G. | Hewett, B. | Fursey, G.A.J. | Wood, J.D. | Harrington, G. (Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY (United Kingdom))

AGROVOC Keywords
acide gras agneau alimentation beef calidad carne carne de cordero carne de res composition globale concentrates cordero fatty acids feeding gestion gramineae grazing lamb meat lambs management meat muscle muscles pastizales pastoreo pastures piensos concentrados poaceae polyunsaturated fatty acids production proximate composition quality reino unido united kingdom viande viande bovine viande d'agneau
Bibliographic information
Volume 49 Issue 3
Pagination
pp. 329-341
Other Subjects
Acidos grasos poliinsaturados; Paturage; Royaume uni; Alimentacion; Aliment concentre pour animaux; Qualite; Composicion aproximada; Musculos; Paturages; Produccion; Acidos grasos; Acide gras polyinsature
Language
English
Note
26 ref.
1998-08-15
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