Use of meat quality information in breeding programmes

NR Lambe, L Bunger, E Navajas, R Roehe, G Simm, J Kerry (Editor), D Ledward (Editor)

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationImproving the sensory and nutritional quality of fresh meat
EditorsJ Kerry, D Ledward
Place of PublicationCambridge,UK
PublisherWoodend Publishing
Chapter12
Pages264 - 291
Number of pages28
Publication statusFirst published - 2008

Cite this

Lambe, NR., Bunger, L., Navajas, E., Roehe, R., Simm, G., Kerry, J. (Ed.), & Ledward, D. (Ed.) (2008). Use of meat quality information in breeding programmes. In J. Kerry, & D. Ledward (Eds.), Improving the sensory and nutritional quality of fresh meat (pp. 264 - 291). Woodend Publishing.