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Publication - Professor Jeff Wood

    Manipulating the fatty acid composition of meat to improve nutritional value and meat quality

    Citation

    Wood, J & Enser, M, 2017, ‘Manipulating the fatty acid composition of meat to improve nutritional value and meat quality’. in: Peter P Purslow (eds) New Aspects of Meat Quality. From genes to ethics.. Woodhead Publishing Limited, Duxford, UK, pp. 501

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