Influence of hemp cake on lipid fractions of fresh and cooked beef

Keywords

beef; fatty acid; omega-3; phospholipids; triacylglycerols

Published in

Title: Proc. of the 53th International Congress of Meat Science and Technology

Conference

53th International Congress of Meat Science and Technology

SLU Authors

• Turner, Tyler

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundström, Kerstin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Hessle, Anna

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

• Pickova, Jana

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Animal and Dairy Science
Veterinary Science

Permanent link to this page (URI)

https://res.slu.se/id/publ/17288