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dc.contributor.author Richardson, R. I.
dc.contributor.author Scollan, Nigel D.
dc.contributor.author Hallett, K. G.
dc.contributor.author Nute, G. R.
dc.contributor.author Wood, J. D.
dc.contributor.author Ball, R.
dc.date.accessioned 2010-10-01T07:51:45Z
dc.date.available 2010-10-01T07:51:45Z
dc.date.issued 2010-10-01
dc.identifier.citation Richardson , R I , Scollan , N D , Hallett , K G , Nute , G R , Wood , J D & Ball , R 2010 , ' Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle ' . en
dc.identifier.other PURE: 129718
dc.identifier.other dspace: 2160/5735
dc.identifier.uri http://hdl.handle.net/2160/5735
dc.description Richardson, R. I., Hallett, K. G., Ball, R., Nute, G. R., Wood, J. D., Scollan, N. D. (2004). Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle. 50th International Congress Meat Science and Technology, Helsinki, Finland,Heksinki, Finland 2: 43. en
dc.language.iso eng
dc.title Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle en
dc.type Text en
dc.type.publicationtype Conference contribution en
dc.contributor.institution Department of European Languages en
dc.contributor.institution Institute of Biological, Environmental and Rural Sciences en
dc.contributor.institution Department of English and Creative Writing en
dc.description.status Non peer reviewed en


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