Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

British Journal of Nutrition

Volumn 78, Issue SUPPL. 1, 1997, Pages

  Wood, J D ^a   Enser, M ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Antioxidants; Fatty acids; Meat

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; DOCOSAHEXAENOIC ACID; FATTY ACID; FISH OIL; ICOSAPENTAENOIC ACID; LINOLEIC ACID; LINOLENIC ACID; METMYOGLOBIN; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

BOVIDS; BRASSICA; CATTLE; CONFERENCE PAPER; COOKING; DIET; FLAVOR; FOOD COMPOSITION; FOOD INTAKE; GRASS; HUMAN; LIPID COMPOSITION; MEAT; MEAT INDUSTRY; MUSCLE; NONHUMAN; SHEEP;

BOS TAURUS; BOVIDAE; BRASSICA; OVIS ARIES; SINAPIS ARVENSIS;

EID: 0030797716     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/bjn19970134     Document Type: Conference Paper

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