Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
- DOI
- 10.1016/j.meatsci.2014.02.015
- Published
- 2014-07
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2014.02.015,
title = {Enhancing the nutritional and health value of beef lipids and their relationship with meat quality},
author = {Nigel D. Scollan and Dirk Dannenberger and Karin Nuernberg and Ian Richardson and Siân MacKintosh and Jean-Francois Hocquette and Aidan P. Moloney},
year = {2014},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2014.02.015},
url = {https://doi.org/10.1016/j.meatsci.2014.02.015}
}RIS
TY - JOUR TI - Enhancing the nutritional and health value of beef lipids and their relationship with meat quality AU - Nigel D. Scollan AU - Dirk Dannenberger AU - Karin Nuernberg AU - Ian Richardson AU - Siân MacKintosh AU - Jean-Francois Hocquette AU - Aidan P. Moloney PY - 2014 JO - Meat Science DO - 10.1016/j.meatsci.2014.02.015 UR - https://doi.org/10.1016/j.meatsci.2014.02.015 ER -
APA
Scollan, N. D., Dannenberger, D., Nuernberg, K., Richardson, I., MacKintosh, S., Hocquette, J., & Moloney, A. P. (2014). Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science. https://doi.org/10.1016/j.meatsci.2014.02.015
Source records
- crossref · retrieved 2026-09-25T19:10:57.727Z