Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef

A. Chail, Jerrad Legako, L. R. Pitcher, Torey Griggs, R. E. Ward, S. Martini, J. W. MacAdam

Research output: Contribution to journal › Article › peer-review

Fingerprint Dive into the research topics of 'Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef'. Together they form a unique fingerprint.

@article{469cef0bc9aa45148b1644f0ae8a6659,

title = "Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef",

author = "A. Chail and Jerrad Legako and Pitcher, {L. R.} and Torey Griggs and Ward, {R. E.} and S. Martini and MacAdam, {J. W.}",

year = "2016",

month = may,

day = "1",

language = "English",

pages = "2184--2197",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}

TY - JOUR

T1 - Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef

AU - Chail, A.

AU - Legako, Jerrad

AU - Pitcher, L. R.

AU - Griggs, Torey

AU - Ward, R. E.

AU - Martini, S.

AU - MacAdam, J. W.

PY - 2016/5/1

Y1 - 2016/5/1

M3 - Article

SP - 2184

EP - 2197

JO - Default journal

JF - Default journal

ER -