A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: price, eating quality and fatty acid composition

KM Angood; JD Wood; GR Nute; FM Whittington; SI Hughes; PR Sheard

doi:10.1016/j.meatsci.2007.06.002

A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: price, eating quality and fatty acid composition

KM Angood, JD Wood, GR Nute, FM Whittington, SI Hughes, PR Sheard

Bristol Veterinary School

Research output: Contribution to journal › Article (Academic Journal) › peer-review

67 Citations (Scopus)

Translated title of the contribution	A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: price, eating quality and fatty acid composition
Original language	English
Pages (from-to)	176 - 184
Number of pages	9
Journal	Meat Science
Volume	78 (3)
DOIs	https://doi.org/10.1016/j.meatsci.2007.06.002
Publication status	Published - Mar 2008

Bibliographical note

Publisher: Elsevier

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10.1016/j.meatsci.2007.06.002

http://dx.doi.org/10.1016/j.meatsci.2007.06.002

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Cite this

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title = "A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: price, eating quality and fatty acid composition",

author = "KM Angood and JD Wood and GR Nute and FM Whittington and SI Hughes and PR Sheard",

note = "Publisher: Elsevier",

year = "2008",

month = mar,

doi = "10.1016/j.meatsci.2007.06.002",

language = "English",

volume = "78 (3)",

pages = "176 -- 184",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: price, eating quality and fatty acid composition

AU - Angood, KM

AU - Wood, JD

AU - Nute, GR

AU - Whittington, FM

AU - Hughes, SI

AU - Sheard, PR

N1 - Publisher: Elsevier

PY - 2008/3

Y1 - 2008/3

U2 - 10.1016/j.meatsci.2007.06.002

DO - 10.1016/j.meatsci.2007.06.002

M3 - Article (Academic Journal)

C2 - 22062268

SN - 1873-4138

VL - 78 (3)

SP - 176

EP - 184

JO - Meat Science

JF - Meat Science

ER -