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Effect of beef systems on meat composition and quality
Nigel D. Scollan, I. Richardson, A. P. Moloney
Department of Life Sciences
Research output
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Dive into the research topics of 'Effect of beef systems on meat composition and quality'. Together they form a unique fingerprint.
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Agricultural and Biological Sciences
Polyunsaturated Fatty Acid
75%
Fatty Acids
37%
Human Nutrition
37%
Conjugated Linoleic Acid
25%
Shelf Life
25%
Rumen
25%
Antioxidant
25%
Flavor
25%
Muscle
25%
Tissues
25%
Lipids
12%
Fatty Acid Metabolism
12%
Research
12%
Saturated Fatty Acid
12%
Guidelines
12%
Vitamin E
12%
Humans
12%
Acid Value
12%
Lipolysis
12%
Dietary Fat
12%
Biohydrogenation
12%
Foods
12%
Genetics
12%
Meat Quality
12%
Lifestyle
12%
Food Science
Beef
100%
Meat Quality
25%
Meat Composition
12%
Nutritive Value
12%
Phenolic Compound
12%