1. Improving vitamin D content in pork meat by UVB biofortification. (May 2023) Authors: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McMurray, R.; McRoberts, W.C.; Loy, R.; White, A.; Little, R.; Muns, R.; Rosbotham, E.J.; O'Neill, U.; Smyth, S.; Pourshahidi, L.K. Journal: Meat science Issue: Volume 199(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗