Use of meat quality information in breeding programmes

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Improving the sensory and nutritional quality of fresh meat
Editors	JP Kerry, D Ledward
Place of Publication	Cambridge, UK
Publisher	Woodhead Publishing
Chapter	12
Pages	265 - 291
Number of pages	27
Volume	16
ISBN (Print)	978-1845693435
Publication status	First published - 2009

Cite this

@inbook{6c2b6b5bd50945c6b843d1ab35ec43c1,

title = "Use of meat quality information in breeding programmes",

author = "G Simm and NR Lambe and L Bunger and E Navajas and R Roehe and JP Kerry and D Ledward",

year = "2009",

language = "English",

isbn = "978-1845693435",

volume = "16",

pages = "265 -- 291",

editor = "JP Kerry and D Ledward",

booktitle = "Improving the sensory and nutritional quality of fresh meat",

publisher = "Woodhead Publishing",

}

TY - CHAP

T1 - Use of meat quality information in breeding programmes

AU - Simm, G

AU - Lambe, NR

AU - Bunger, L

AU - Navajas, E

AU - Roehe, R

A2 - Kerry, JP

A2 - Ledward, D

A2 - Kerry, JP

A2 - Ledward, D

PY - 2009

Y1 - 2009

M3 - Chapter

SN - 978-1845693435

VL - 16

SP - 265

EP - 291

BT - Improving the sensory and nutritional quality of fresh meat

PB - Woodhead Publishing

CY - Cambridge, UK

ER -