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Lynda S Perkins

Showing results (1-10 of 4) with videos related to

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European Journal of Nutrition|July 21, 2025
Consuming grass finished lamb improves blood plasma ω-3 fatty acid response among healthy consumersLynda S Perkins, Anne P Nugent, Jayne V Woodside, et al.
Meat Science|March 9, 2026
Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS)Yafang Cui, Lynda S Perkins, Jingjing Liu, et al.
Meat Science|July 9, 2026
Discrimination of beef meat according to the level of farming intensification through visible and near infrared spectroscopy data and chemometricsAnnalaura Lopez, Elea Caumette, Rennie C Eppenstein, et al.
The Proceedings of the Nutrition Society|July 3, 2025
Challenges and innovations for sustainable ruminant production based upon One Health principlesLynda S Perkins, Kayley D Barnes, Omar Cristobal, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
European Journal of Nutrition|July 21, 2025
Consuming grass finished lamb improves blood plasma ω-3 fatty acid response among healthy consumersLynda S Perkins, Anne P Nugent, Jayne V Woodside, et al.
Meat Science|March 9, 2026
Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS)Yafang Cui, Lynda S Perkins, Jingjing Liu, et al.
Meat Science|July 9, 2026
Discrimination of beef meat according to the level of farming intensification through visible and near infrared spectroscopy data and chemometricsAnnalaura Lopez, Elea Caumette, Rennie C Eppenstein, et al.
The Proceedings of the Nutrition Society|July 3, 2025
Challenges and innovations for sustainable ruminant production based upon One Health principlesLynda S Perkins, Kayley D Barnes, Omar Cristobal, et al.
Pageof 1