Meat composition and nutritional value

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

    Original languageEnglish
    Title of host publicationLawrie's Meat Science
    EditorsFidel Toldra
    Place of PublicationDuxford, UK
    PublisherWoodhead Publishing Limited
    Chapter20
    Pages635-659
    Number of pages24
    Edition8th
    ISBN (Electronic)978-0-08-100697-9
    ISBN (Print)978-0-08-100694-8
    Publication statusPublished - 10 May 2017

    Keywords

    • meat
    • vitamins
    • minerals
    • Fatty acid composition
    • cattle
    • sheep
    • pigs
    • poultry

    Cite this

    Wood, J. (2017). Meat composition and nutritional value. In F. Toldra (Ed.), Lawrie's Meat Science (8th ed., pp. 635-659). Woodhead Publishing Limited.