articleTop 1% cited
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition
Meat Science · 1998 · Vol. 49(3) · pp. 329–341
M. Enser✉(University of Bristol)K.G. Hallett(University of Bristol)Beth L. Hewett(University of Bristol)G.A.J. Fursey(University of Bristol)J.D. Wood(University of Bristol)G. Harrington(Livestock & Meat Commission)
Meat and Animal Product QualityFatty Acid Research and HealthAnimal Nutrition and PhysiologyPolyunsaturated fatty acidFood scienceRuminantFatty acidArachidonic acidChemistryComposition (language)PastureHuman nutritionLongissimus dorsi
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573
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21
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99%
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References
The dietary and nutritional survey of British adults
Trends in Food Science & Technology · 1990 · 874 citations
Fatty acid content and composition of english beef, lamb and pork at retail
Meat Science · 1996 · 598 citations
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British Journal Of Nutrition · 1997 · 632 citations
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
Journal of Biological Chemistry · 1957 · 64,580 citations
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