The labile lipid fraction of meat: from perceived disease and waste to health and opportunity.
- DOI
- 10.1016/j.meatsci.2012.03.016
- Published
- 2012 Nov
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2012.03.016,
title = {The labile lipid fraction of meat: from perceived disease and waste to health and opportunity.},
author = {Mapiye C and Aldai N and Turner TD and Aalhus JL and Rolland DC and Kramer JK and Dugan ME},
year = {2012},
journal = {Meat science},
doi = {10.1016/j.meatsci.2012.03.016},
url = {https://doi.org/10.1016/j.meatsci.2012.03.016}
}RIS
TY - JOUR TI - The labile lipid fraction of meat: from perceived disease and waste to health and opportunity. AU - Mapiye C AU - Aldai N AU - Turner TD AU - Aalhus JL AU - Rolland DC AU - Kramer JK AU - Dugan ME PY - 2012 JO - Meat science DO - 10.1016/j.meatsci.2012.03.016 UR - https://doi.org/10.1016/j.meatsci.2012.03.016 ER -
APA
C, M., N, A., TD, T., JL, A., DC, R., JK, K., & ME, D. (2012). The labile lipid fraction of meat: from perceived disease and waste to health and opportunity.. Meat science. https://doi.org/10.1016/j.meatsci.2012.03.016
Source records
- pubmed · retrieved 2026-09-26T02:22:02.541Z