Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

Eric N. Ponnampalam(The University of Melbourne), David Hopkins(New South Wales Department of Primary Industries), G.H. Geesink(University of New England), D.W. Pethick(Murdoch University), Alex J. Ball(Meat & Livestock Australia), R.H. Jacob(Agriculture and Food), J. E. Hocking Edwards(South Australian Research and Development Institute), Kym L. Butler
Meat Science
April 17, 2013
10.1016/j.meatsci.2013.04.007
Cited by 89

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