articleMeat ScienceMay 20, 2006Closed access

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

NSN.D. ScollanJJJean-François J.-F. HocquetteKNKarin NuernbergDDDirk DannenbergerRRR.I. Richardson

Aberystwyth University · Unité Mixte de Recherche sur les Herbivores · +3 more institutions

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

873
total citations
FWCI
48.09
Percentile
100%
References
140
Citations per year

Authors

6

Topics & keywords

Topics
Keywords
  • Food science
  • Production (economics)
  • Processed meat
  • Quality (philosophy)
  • Value (mathematics)
  • Business
  • Beef industry
  • Beef cattle
UN Sustainable Development Goals
  • Zero hunger
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