Recent developments in altering the fatty acid composition of ruminant-derived foods by K.J. Shingfield, M. Bonnet, N.D. Scollan

Get full text

Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle by D.W Pethick, J-F Hocquette, N.D. Scollan, F.R. Dunshea

Get full text

Effect of fish oil on ruminal biohydrogenation of C18 unsaturated fatty acids in steers fed grass or red clover silages by M.R.F. Lee, K.J. Shingfield, J.K.S. Tweed, V. Toivonen, S.A. Huws, N.D. Scollan

Get full text

Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass by C.L. Marley, R. Fychan, J.W. Davies, V.J. Theobald, N.D. Scollan, R.I. Richardson, R. Sanderson

Get full text

Advances in microbial ecosystem concepts and their consequences for ruminant agriculture by J.E. Edwards, S.A. Huws, E.J. Kim, M.R.F. Lee, A.H. Kingston-Smith, N.D. Scollan

Get full text

Meat eating and nutritional quality of lambs sired by high and low muscle density rams by E.M. Thomas, J.A. Roden, W. Haresign, R.I. Richardson, N.R. Lambe, N. Clelland, G.E. Gardner, N.D. Scollan

Get full text

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics by M Gagaoua, E M C Terlouw, D Micol, J-F Hocquette, A P Moloney, K Nuernberg, D Bauchart, A Boudjellal, N D Scollan, R I Richardson, B Picard

Get full text