Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb.
- DOI
- 10.3390/foods10102288
- Published
- 2021 Sep 27
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.3390/foods10102288,
title = {Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb.},
author = {Pewan SB and Otto JR and Huerlimann R and Budd AM and Mwangi FW and Edmunds RC and Holman BWB and Henry MLE and Kinobe RT and Adegboye OA and Malau-Aduli AEO},
year = {2021},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods10102288},
url = {https://doi.org/10.3390/foods10102288}
}RIS
TY - JOUR TI - Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb. AU - Pewan SB AU - Otto JR AU - Huerlimann R AU - Budd AM AU - Mwangi FW AU - Edmunds RC AU - Holman BWB AU - Henry MLE AU - Kinobe RT AU - Adegboye OA AU - Malau-Aduli AEO PY - 2021 JO - Foods (Basel, Switzerland) DO - 10.3390/foods10102288 UR - https://doi.org/10.3390/foods10102288 ER -
APA
SB, P., JR, O., R, H., AM, B., FW, M., RC, E., BWB, H., MLE, H., RT, K., OA, A., & AEO, M. (2021). Next Generation Sequencing of Single Nucleotide Polymorphic DNA-Markers in Selecting for Intramuscular Fat, Fat Melting Point, Omega-3 Long-Chain Polyunsaturated Fatty Acids and Meat Eating Quality in Tattykeel Australian White MARGRA Lamb.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods10102288
Source records
- pubmed · retrieved 2026-09-25T17:56:37.359Z