Reducing fat quantity: implications for meat quality and health

JD Wood, MB Enser, PD Warriss

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

    Translated title of the contributionReducing fat quantity: implications for meat quality and health
    Original languageEnglish
    Title of host publicationAnimal Biotechnology and the Quality of Meat Production
    EditorsL.O. Fiems, B.G. Cottyn, D.I. Demeyer
    PublisherAmsterdam:Elsevier
    Pages69 - 84
    Number of pages15
    ISBN (Print)044489302
    Publication statusPublished - 1991

    Cite this

    Wood, JD., Enser, MB., & Warriss, PD. (1991). Reducing fat quantity: implications for meat quality and health. In L. O. Fiems, B. G. Cottyn, & D. I. Demeyer (Eds.), Animal Biotechnology and the Quality of Meat Production (pp. 69 - 84). Amsterdam:Elsevier.