articleTop 1% cited
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Meat Science · 2006 · Vol. 74(1) · pp. 17–33
N.D. Scollan✉(Aberystwyth University)Jean-François J.-F. Hocquette(Unité Mixte de Recherche sur les Herbivores)Karin Nuernberg(Research Institute for Farm Animal Biology (FBN))Dirk Dannenberger(Research Institute for Farm Animal Biology (FBN))R.I. Richardson(University of Bristol)A.P. Moloney(Teagasc - The Irish Agriculture and Food Development Authority)
Meat and Animal Product QualityFatty Acid Research and HealthAquaculture Nutrition and GrowthFood scienceProduction (economics)Processed meatQuality (philosophy)Value (mathematics)BusinessBeef industryBeef cattleMeat packing industryBiotechnology
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