Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

RI Richardson, KG Hallett, AM Robinson, GR Nute, MB Enser, JD Wood, ND Scollan

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

Translated title of the contribution	Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle
Original language	English
Title of host publication	Proceedings of the 50th International Congress of Meat Science and Technology
Pages	109 - 109
Publication status	Published - 2004

Conference Organiser: International Congress of Meat Science and Technology

Handle.net

@inproceedings{daf7a7731fda4d318ac41964032786ca,

title = "Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle",

author = "RI Richardson and KG Hallett and AM Robinson and GR Nute and MB Enser and JD Wood and ND Scollan",

note = "Conference Organiser: International Congress of Meat Science and Technology",

year = "2004",

language = "English",

pages = "109 -- 109",

booktitle = "Proceedings of the 50th International Congress of Meat Science and Technology",

}

Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle. / Richardson, RI; Hallett, KG; Robinson, AM et al.
Proceedings of the 50th International Congress of Meat Science and Technology. 2004. p. 109 - 109.

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

TY - GEN

T1 - Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

AU - Richardson, RI

AU - Hallett, KG

AU - Robinson, AM

AU - Nute, GR

AU - Enser, MB

AU - Wood, JD

AU - Scollan, ND

N1 - Conference Organiser: International Congress of Meat Science and Technology

PY - 2004

Y1 - 2004

M3 - Conference Contribution (Conference Proceeding)

SP - 109

EP - 109

BT - Proceedings of the 50th International Congress of Meat Science and Technology

ER -