dc.contributor.author | Haug, Anna | |
dc.contributor.author | Vhile, Stine Gregersen | |
dc.contributor.author | Berg, Jan | |
dc.contributor.author | Hove, Knut | |
dc.contributor.author | Egelandsdal, Bjørg | |
dc.date.accessioned | 2018-11-19T12:37:21Z | |
dc.date.available | 2018-11-19T12:37:21Z | |
dc.date.created | 2018-11-14T12:46:40Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Meat Science. 2018, 145 461-468. | nb_NO |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11250/2573443 | |
dc.language.iso | eng | nb_NO |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.title | Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims | nb_NO |
dc.title.alternative | Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 461-468 | nb_NO |
dc.source.volume | 145 | nb_NO |
dc.source.journal | Meat Science | nb_NO |
dc.identifier.doi | 10.1016/j.meatsci.2018.07.015 | |
dc.identifier.cristin | 1630448 | |
dc.relation.project | Norges forskningsråd: 224794 | nb_NO |
cristin.unitcode | 192,10,1,0 | |
cristin.unitcode | 192,12,0,0 | |
cristin.unitname | Institutt for husdyr- og akvakulturvitenskap | |
cristin.unitname | Kjemi, bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 2 | |