Healthier meat products as functional foods

Meat Science

Volumn 86, Issue 1, 2010, Pages 49-55

  Decker, Eric A ^a   Park, Yeonhwa ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidants; Bioactive peptides; Conjugated linoleic acid; Dietary fiber; Fatty acids; Functional foods; Omega 3 fatty acids

Indexed keywords

ANIMAL; CHRONIC DISEASE; DIET; DIET SUPPLEMENTATION; ECONOMICS; FOOD PACKAGING; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMAN; LEGAL ASPECT; MEAT; METHODOLOGY; REVIEW; STANDARD;

ANIMALS; CHRONIC DISEASE; DIET; FOOD LABELING; FOOD, FORTIFIED; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMANS; MEAT PRODUCTS;

EID: 77954384940     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.021     Document Type: Review

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