Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

GR Nute, RI Richardson, JD Wood, SI Hughes, RG Wilkinson, SL Cooper, LA Sinclair

    Research output: Contribution to journalArticle (Academic Journal)

    76 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)547 - 555
    Number of pages9
    JournalMeat Science
    Volume77 (4)
    DOIs
    Publication statusPublished - Dec 2007

    Bibliographical note

    Publisher: Elsevier

    Cite this

    Nute, GR., Richardson, RI., Wood, JD., Hughes, SI., Wilkinson, RG., Cooper, SL., & Sinclair, LA. (2007). Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat. Meat Science, 77 (4), 547 - 555. https://doi.org/10.1016/j.meatsci.2007.05.003