Meat quality and health implications of organic and conventional beef production
Author:
Funder
National Personnel Authority and Ministry of Agriculture, Forestry and Fisheries of Japan
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
1. Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef;Alfaia;Journal of the Science of Food and Agriculture,2006
2. Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced and from Alentejana purebred bullocks reared according to Carnalentejana-PDO specifications;Alfaia;Meat Science,2006
3. A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition;Angood;Meat Science,2008
4. Biological effects of conjugated linoleic acids in health and disease;Bhattacharya;Journal of Nutritional Biochemistry,2006
5. Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: Seasonal variation;Butler;Journal of the Science of Food and Agriculture,2008
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