Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle

Pethick, DW, Hocquette, J-F, Scollan, ND et al. (1 more author) (2021) Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle. Animal. 100356. ISSN 1751-7311

Abstract

Metadata

Authors/Creators:
  • Pethick, DW
  • Hocquette, J-F
  • Scollan, ND
  • Dunshea, FR
Keywords: Beef; Health; Lamb; Quality; Yield
Dates:
  • Accepted: 13 August 2021
  • Published (online): 30 September 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Nov 2021 13:51
Last Modified: 03 Nov 2021 13:51
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.animal.2021.100356

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