@conference {75907,
	title = {BRIEF COMMUNICATION: Effect of red wine lees on lamb meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {71},
	year = {2011},
	month = {Jan},
	pages = {211-213},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Invercargill},
	abstract = {Oxidative processes in fresh red meat can cause detrimental effects on the keeping and eating qualities of meat as well as its nutritional value (Bekhit {\textpm} Faustman, 2005; Bekhit et al., 2007). Several supplement feeding strategies have been shown to improve the colour stability of fresh meat during display such as Vit E (Faustman et al., 1989) and condensed... Continued.},
	issn = {1176-5283},
	author = {Bekhit AED and Richardson A and Maclennan G and Lindsay S and Grant C}
}
