reviewTop 1% cited
Effects of fatty acids on meat quality: a review
Meat Science · 2003 · Vol. 66(1) · pp. 21–32
J.D. Wood✉(University of Bristol)R.I. Richardson(University of Bristol)G.R. Nute(University of Bristol)A.V. Fisher(University of Bristol)M.M. Campo(University of Bristol)Eleni Kasapidou(University of Bristol)P.R. Sheard(University of Bristol)M. Enser(University of Bristol)
Meat and Animal Product QualityAnimal Nutrition and PhysiologyFatty Acid Research and HealthPolyunsaturated fatty acidFood scienceLinseed oilFlavourDocosahexaenoic acidRuminantChemistryFatty acidRumenFish oil
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References
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition
Meat Science · 1998 · 573 citations
Lipid stability in meat and meat products
Meat Science · 1998 · 688 citations
Fatty acid content and composition of english beef, lamb and pork at retail
Meat Science · 1996 · 598 citations
Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle
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