Accessibility navigation

Meat and other animal-derived foods as sources of omega-3 fatty acids

Tools

Gibbs, R., Rymer, C. and Givens, I. (2011) Meat and other animal-derived foods as sources of omega-3 fatty acids. In: Wood, J. D. and Rowlings, C. (eds.) Nutrition and Climate Change: Major Issues Confronting the Meat Industry. Nottingham University Press, pp. 105-121. ISBN 9781907284779

Full text not archived in this repository.


Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal Science Research Group (ASRG)
ID Code:21899
Publisher:Nottingham University Press
Deposit Details

Repository Staff Only: item control page

Page navigation

See also