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

Meat Science - Tập 49 Số 3 - Trang 329-341 - 1998
M. Enser1, KG Hallett, Beth L. Hewett, G.A.J. Fursey, J. D. Wood, G. Harrington
1Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY, UK

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