Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat

FM Whittington; KG Hallett; E. Genever; RI Richardson

Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat

FM Whittington, KG Hallett, E. Genever, RI Richardson

Bristol Veterinary School

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat
Original language	English
Title of host publication	BSAS Annual conference, Nottingham, UK
Editors	D Barratt, AS Chaudhry, M Cobb, J Flockart, A French, DA Kenny, T King, RW Mayes, DM Nash, G Pollott, RI Richardson, JA Rooke, M Rose, C Rymer, K Sinclair, MA Steele, E Wall, BT Wolf, A Wylie
Publisher	Cambridge University Press
Pages	26
Volume	3(1)
Publication status	Published - 2012

Bibliographical note

Conference Organiser: BSAS

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Cite this

Whittington, FM., Hallett, KG., Genever, E., & Richardson, RI. (2012). Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat. In D. Barratt, AS. Chaudhry, M. Cobb, J. Flockart, A. French, DA. Kenny, T. King, RW. Mayes, DM. Nash, G. Pollott, RI. Richardson, JA. Rooke, M. Rose, C. Rymer, K. Sinclair, MA. Steele, E. Wall, BT. Wolf, & A. Wylie (Eds.), BSAS Annual conference, Nottingham, UK (Vol. 3(1), pp. 26). Cambridge University Press.

Whittington, FM ; Hallett, KG ; Genever, E. et al. / Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat. BSAS Annual conference, Nottingham, UK. editor / D Barratt ; AS Chaudhry ; M Cobb ; J Flockart ; A French ; DA Kenny ; T King ; RW Mayes ; DM Nash ; G Pollott ; RI Richardson ; JA Rooke ; M Rose ; C Rymer ; K Sinclair ; MA Steele ; E Wall ; BT Wolf ; A Wylie. Vol. 3(1) Cambridge University Press, 2012. pp. 26

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title = "Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat",

author = "FM Whittington and KG Hallett and E. Genever and RI Richardson",

note = "Conference Organiser: BSAS",

year = "2012",

language = "English",

volume = "3(1)",

pages = "26",

editor = "D Barratt and AS Chaudhry and M Cobb and J Flockart and A French and DA Kenny and T King and RW Mayes and DM Nash and G Pollott and RI Richardson and JA Rooke and M Rose and C Rymer and K Sinclair and MA Steele and E Wall and BT Wolf and A Wylie",

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Whittington, FM, Hallett, KG, Genever, E & Richardson, RI 2012, Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat. in D Barratt, AS Chaudhry, M Cobb, J Flockart, A French, DA Kenny, T King, RW Mayes, DM Nash, G Pollott, RI Richardson, JA Rooke, M Rose, C Rymer, K Sinclair, MA Steele, E Wall, BT Wolf & A Wylie (eds), BSAS Annual conference, Nottingham, UK. vol. 3(1), Cambridge University Press, pp. 26.

Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat. / Whittington, FM; Hallett, KG; Genever, E. et al.
BSAS Annual conference, Nottingham, UK. ed. / D Barratt; AS Chaudhry; M Cobb; J Flockart; A French; DA Kenny; T King; RW Mayes; DM Nash; G Pollott; RI Richardson; JA Rooke; M Rose; C Rymer; K Sinclair; MA Steele; E Wall; BT Wolf; A Wylie. Vol. 3(1) Cambridge University Press, 2012. p. 26.

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

TY - GEN

T1 - Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat

AU - Whittington, FM

AU - Hallett, KG

AU - Genever, E.

AU - Richardson, RI

N1 - Conference Organiser: BSAS

PY - 2012

Y1 - 2012

M3 - Conference Contribution (Conference Proceeding)

VL - 3(1)

SP - 26

BT - BSAS Annual conference, Nottingham, UK

A2 - Barratt, D

A2 - Chaudhry, AS

A2 - Cobb, M

A2 - Flockart, J

A2 - French, A

A2 - Kenny, DA

A2 - King, T

A2 - Mayes, RW

A2 - Nash, DM

A2 - Pollott, G

A2 - Richardson, RI

A2 - Rooke, JA

A2 - Rose, M

A2 - Rymer, C

A2 - Sinclair, K

A2 - Steele, MA

A2 - Wall, E

A2 - Wolf, BT

A2 - Wylie, A

PB - Cambridge University Press

ER -

Whittington FM, Hallett KG, Genever E, Richardson RI. Comparison of three winter finishing systems on vitamin E content and shelf life in lamb leg meat. In Barratt D, Chaudhry AS, Cobb M, Flockart J, French A, Kenny DA, King T, Mayes RW, Nash DM, Pollott G, Richardson RI, Rooke JA, Rose M, Rymer C, Sinclair K, Steele MA, Wall E, Wolf BT, Wylie A, editors, BSAS Annual conference, Nottingham, UK. Vol. 3(1). Cambridge University Press. 2012. p. 26