Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights

Eric N. Ponnampalam(The University of Melbourne), David Hopkins(New South Wales Department of Primary Industries), S. I. Mortimer(New South Wales Department of Primary Industries), Kym L. Butler, D.W. Pethick(Murdoch University), Alex J. Ball(Meat & Livestock Australia), Kelly M. Pearce(Murdoch University)
Meat Science
November 27, 2012
10.1016/j.meatsci.2012.11.039
Cited by 75

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