Role of muscle phospholipids in reducing carcass fatness and improved tenderness of meat in lambs

E. N. Ponnampalam, A. R. Egan, B. J. Hosking, B. J. Leury, A. J. Sinclair

Research output: Contribution to journalArticleOtherpeer-review

Original languageEnglish
Pages (from-to)S40-S40
Number of pages1
JournalAsia Pacific journal of clinical nutrition
Volume10
Issue number4
Publication statusPublished - 1 Dec 2001
Externally publishedYes

Cite this

Ponnampalam, E. N., Egan, A. R., Hosking, B. J., Leury, B. J., & Sinclair, A. J. (2001). Role of muscle phospholipids in reducing carcass fatness and improved tenderness of meat in lambs. Asia Pacific journal of clinical nutrition, 10(4), S40-S40.