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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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