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Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims

dc.contributor.authorHaug, Anna
dc.contributor.authorVhile, Stine Gregersen
dc.contributor.authorBerg, Jan
dc.contributor.authorHove, Knut
dc.contributor.authorEgelandsdal, Bjørg
dc.date.accessioned2018-11-19T12:37:21Z
dc.date.available2018-11-19T12:37:21Z
dc.date.created2018-11-14T12:46:40Z
dc.date.issued2018
dc.identifier.citationMeat Science. 2018, 145 461-468.nb_NO
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11250/2573443
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleFeeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claimsnb_NO
dc.title.alternativeFeeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claimsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersion
dc.source.pagenumber461-468nb_NO
dc.source.volume145nb_NO
dc.source.journalMeat Sciencenb_NO
dc.identifier.doi10.1016/j.meatsci.2018.07.015
dc.identifier.cristin1630448
dc.relation.projectNorges forskningsråd: 224794nb_NO
cristin.unitcode192,10,1,0
cristin.unitcode192,12,0,0
cristin.unitnameInstitutt for husdyr- og akvakulturvitenskap
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode2


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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