Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings
- Author
- PONNAMPALAM, E. N1 2 ; HOPKINS, D. L3 ; BUTLER, K. L2 ; DUNSHEA, F. R4 ; SINCLAIR, A. J5 ; WARNER, R. D2
[1] Australian Sheep Industry Cooperative Research Centre, Armidale, NSW 2350, Australia
[2] Future Farming Systems Research, Department of Primary Industries, 600 Sneydes Road, Werribee, Vic. 3030, Australia
[3] NSW Department of Primary Industries, Centre for Sheep Meat Development, P.O. Box 129, Cowra, NSW 2794, Australia
[4] Melbourne School of Land and Environment, The University of Melbourne, Parkville, Vic. 3010, Australia
[5] School of Exercise and Nutrition Sciences, Deakin University, Burwood, Vic. 3125, Australia - Source
Meat science. 2009, Vol 83, Num 2, pp 314-319, 6 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Genotypes Human health Lipids in meat Omega-3 polyunsaturated fats Sheep
- Keyword (fr)
- Abattage Homme Lipide Matière grasse Produit carné Viande
- Keyword (en)
- Slaughter Human Lipids Fat Meat product Meat
- Keyword (es)
- Matanza Hombre Lípido Materia grasa Producto de carne Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21752761
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2009.05.018 
https://dx.doi.org/10.1016/j.meatsci.2009.05.018
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