Ngā tūemi rite: Nutritional Value of Meat and Meat Products and Their Role in Human Health
- Global Meat
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
- New Strategies for Innovative and Enhanced Meat and Meat Products
- Carcass and Meat Quality in Ruminants
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
- Impact of Pre-Mortem Factors on Meat Quality
Kaupapa: fatty acids
- Target and Non-Target Approaches for Food Authenticity and Traceability
- Advances in Lipidomics: Biomedicine, Nutrients and Methodology
- Modulation of Ion Channels and Ionic Pumps by Fatty Acids: Implications in Physiology and Pathology
- Respiratory Disease and Nutrition
- New Traits of Agriculture/Food Quality Interface
- Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy