A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition-Reference-Cited by-同舟云学术

A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

Published:2008-03 Issue:3 Volume:78 Page:176-184
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Angood K.M.,Wood J.D.,Nute G.R.,Whittington F.M.,Hughes S.I.,Sheard P.R.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Manipulation of the n−3 polyunsaturated fatty acid content of muscle and adipose tissue in Lambs;Cooper;Journal of Animal Science,2004

5. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978

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