Manipulating the fatty acid composition of meat to improve nutritional value and meat quality

Jeff Wood, Michael Enser

    Research output: Chapter in Book/Report/Conference proceedingChapter in a book

    Original languageEnglish
    Title of host publicationNew Aspects of Meat Quality. From genes to ethics.
    EditorsPeter P. Purslow
    Place of PublicationDuxford, UK
    PublisherWoodhead Publishing Limited
    Chapter20
    Pages501
    Number of pages34
    ISBN (Electronic)978-0-08-100600-9
    ISBN (Print)978-0-08-100593-4
    Publication statusPublished - 11 Apr 2017

    Keywords

    • meat
    • Fatty acid composition
    • meat quality
    • cattle
    • sheep
    • pigs

    Cite this

    Wood, J., & Enser, M. (2017). Manipulating the fatty acid composition of meat to improve nutritional value and meat quality. In P. P. Purslow (Ed.), New Aspects of Meat Quality. From genes to ethics. (pp. 501). Woodhead Publishing Limited.