5 results
Variation in subcutaneous fat composition of beef according to region of production
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- Journal:
- Proceedings of the Nutrition Society / Volume 82 / Issue OCE2 / 2023
- Published online by Cambridge University Press:
- 22 March 2023, E117
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Variation in fatty acid composition of subcutaneous fat from beef carcases commercially produced in Australia
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- Journal:
- Proceedings of the Nutrition Society / Volume 82 / Issue OCE2 / 2023
- Published online by Cambridge University Press:
- 22 March 2023, E174
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Association of key sources of riboflavin with EGRac status in a representative sample of Irish adults aged 18-90 years
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- Journal:
- Proceedings of the Nutrition Society / Volume 78 / Issue OCE1 / 2019
- Published online by Cambridge University Press:
- 07 March 2019, E36
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Intake, status and dietary sources of riboflavin in a representative sample of Irish adults aged 18–90 years
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- Journal:
- Proceedings of the Nutrition Society / Volume 77 / Issue OCE3 / 2018
- Published online by Cambridge University Press:
- 06 September 2018, E66
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Impact of mandatory fortification of bread and flour with folic acid in the Republic of Ireland
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- Journal:
- Proceedings of the Nutrition Society / Volume 75 / Issue OCE3 / 2016
- Published online by Cambridge University Press:
- 24 November 2016, E88
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