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Flakemore, AR and Malau-Aduli, BS and Nichols, PD and Malau-Aduli, AEO, “Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb”, Meat Science, 123 pp. 79-87. ISSN 0309-1740 (2017) [Refereed Article]
Data TypeValue
Online First2016
Type of ResearchApplied Research
Research DivisionAgricultural and Veterinary Sciences
Research GroupAnimal Production
Research FieldAnimal Nutrition
Research Objective DivisionAnimal Production and Animal Primary Products
Research Objective GroupLivestock Raising
Research Objective FieldSheep - Meat
Visit Item on eCitehttp://ecite.utas.edu.au/111504
Digital Object Identifierdoi:10.1016/j.meatsci.2016.09.006
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Number of Times Cited15