Wood, J D <br/><br/>
Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality.  [electronic resource] 

 -  The British journal of nutrition  Jul 1997 
 - S49-60 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>0007-1145 
<br/><br/><label>Standard No.: </label>10.1079/bjn19970134  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animals<br/>Antioxidants--administration & dosage<br/>Cattle<br/>Chickens<br/>Diet<br/>Fatty Acids--administration & dosage<br/>Humans<br/>Meat<br/>Nutritional Physiological Phenomena<br/>Sheep<br/>Swine