The changing nature of red meat: 20 years of improving nutritional quality

Trends in Food Science and Technology

Volumn 11, Issue 3, 2000, Pages 85-95

  Higgs, Jennette D ^a,b  

^a Greens Norton   (United Kingdom)

^b Department of Nutrition and Dietectics   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FAT CONTENT; FOOD QUALITY; MEAT; NUTRITIONAL QUALITY; QUALITY CONTROL; TRACE ELEMENT;

EID: 0034517484     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(00)00055-8     Document Type: Article

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