Reducing fat quantity: implications for meat quality and health

JD Wood, MB Enser, PD Warriss

Research output: Chapter in Book/Report/Conference proceeding › Chapter in a book

Translated title of the contribution	Reducing fat quantity: implications for meat quality and health
Original language	English
Title of host publication	Animal Biotechnology and the Quality of Meat Production
Editors	L.O. Fiems, B.G. Cottyn, D.I. Demeyer
Publisher	Amsterdam:Elsevier
Pages	69 - 84
Number of pages	15
ISBN (Print)	044489302
Publication status	Published - 1991

Handle.net

@inbook{c98a8ce2a6e74110a07889415281592c,

title = "Reducing fat quantity: implications for meat quality and health",

author = "JD Wood and MB Enser and PD Warriss",

year = "1991",

language = "English",

isbn = "044489302",

pages = "69 -- 84",

editor = "L.O. Fiems and B.G. Cottyn and D.I. Demeyer",

booktitle = "Animal Biotechnology and the Quality of Meat Production",

publisher = "Amsterdam:Elsevier",

}