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Cited by
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This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Cramer, D. A. Barton, R. A. Shorland, F. B. and Czochanska, Z. 1967. A comparison of the effects of white clover (Trifolium repens) and of perennial ryegrass (Lolium perenne) on fat composition and flavour of lamb. The Journal of Agricultural Science, Vol. 69, Issue. 3, p. 367.
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Shorland, F. B. Czochanska, Z. Moy, M. Barton, R. A. and Rae, A. L. 1970. Influence of pasture species on the flavour, odour and keeping quality of lamb and mutton. Journal of the Science of Food and Agriculture, Vol. 21, Issue. 1, p. 1.
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L'Estrange, J. L. and Mulvihill, T. A. 1975. A survey of fat characteristics of lamb with particular reference to the soft fat condition in intensively fed lambs. The Journal of Agricultural Science, Vol. 84, Issue. 2, p. 281.
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Johnson, Cecil B. Purchas, Roger W. and Birch, E. John 1988. Fatty acid composition of fats of differing melting points extracted from ram subcutaneous tissue. Lipids, Vol. 23, Issue. 11, p. 1049.
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A Comparison between the effects of ryegrass and white clover on the iodine values and melting points of some depot fats of sheep
  • Volume 68, Issue 2
  • F. B. Shorland (a1), Z. Czochanska (a1), R. A. Barton (a2) and A. L. Rae (a2)
  • DOI: https://doi.org/10.1017/S0021859600016269
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A Comparison between the effects of ryegrass and white clover on the iodine values and melting points of some depot fats of sheep
  • Volume 68, Issue 2
  • F. B. Shorland (a1), Z. Czochanska (a1), R. A. Barton (a2) and A. L. Rae (a2)
  • DOI: https://doi.org/10.1017/S0021859600016269
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A Comparison between the effects of ryegrass and white clover on the iodine values and melting points of some depot fats of sheep
  • Volume 68, Issue 2
  • F. B. Shorland (a1), Z. Czochanska (a1), R. A. Barton (a2) and A. L. Rae (a2)
  • DOI: https://doi.org/10.1017/S0021859600016269
Available formats Please select a format to save.
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