Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

R. I. Richardson; K. G. Hallett; R. Ball; G. R. Nute; J. D. Wood; Nigel D. Scollan

Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

R. I. Richardson, K. G. Hallett, R. Ball, G. R. Nute, J. D. Wood, Nigel D. Scollan

Institute of Biological, Environmental, and Rural Sciences

Research output: Contribution to conference › Other

Original language	English
Publication status	Published - 2004
Event	50th International Congress Meat Science and Technology - Helsinki, Finland Duration: 08 Aug 2004 → 13 Aug 2004

Conference

Conference	50th International Congress Meat Science and Technology
Country/Territory	Finland
Period	08 Aug 2004 → 13 Aug 2004

Access to Document

http://hdl.handle.net/2160/5735

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Cite this

@conference{c5d90e2b4cef40b5ab79c492d48e34c3,

title = "Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle",

author = "Richardson, \{R. I.\} and Hallett, \{K. G.\} and R. Ball and Nute, \{G. R.\} and Wood, \{J. D.\} and Scollan, \{Nigel D.\}",

note = "Richardson, R. I., Hallett, K. G., Ball, R., Nute, G. R., Wood, J. D., Scollan, N. D. (2004). Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle. 50th International Congress Meat Science and Technology, Helsinki, Finland,Heksinki, Finland 2: 43.; 50th International Congress Meat Science and Technology ; Conference date: 08-08-2004 Through 13-08-2004",

year = "2004",

language = "English",

}

TY - CONF

T1 - Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

AU - Richardson, R. I.

AU - Hallett, K. G.

AU - Ball, R.

AU - Nute, G. R.

AU - Wood, J. D.

AU - Scollan, Nigel D.

N1 - Richardson, R. I., Hallett, K. G., Ball, R., Nute, G. R., Wood, J. D., Scollan, N. D. (2004). Effect of free and ruminally protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle. 50th International Congress Meat Science and Technology, Helsinki, Finland,Heksinki, Finland 2: 43.

PY - 2004

Y1 - 2004

M3 - Other

T2 - 50th International Congress Meat Science and Technology

Y2 - 8 August 2004 through 13 August 2004

ER -