CONTRIBUTION OF MEAT (BEEF AND LAMB) FROM GRASSFEDRUMINANTS TO THE TOTAL HUMAN DIETARY INTAKEOF LONG CHAIN N-3 POLYUNSATURATED FATTY ACIDS

Research output: Non-textual formWeb publication/site

17 Downloads (Pure)
Original languageEnglish
PublisherAgriSearch
Publication statusE-pub ahead of print - 17 Feb 2011

Keywords

  • red meat
  • n-3 polyunsaturated fatty acids
  • Northern Ireland

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