Work

Fatty acid content and composition of english beef, lamb and pork at retail

Year: 1996

Type: article

Source: Meat Science

DOI: 10.1016/0309-1740(95)00037-2

Authors: M. Enser, K. Hallett, B. Hewitt, G.A.J. Fursey, J.D. Wood

Institution: University of Bristol

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2023906607

FWCI: 14.3

Cites: 38

Cited by: 613

Related to: 10