Author: Schmid Alexandra
Publisher: Taylor & Francis Ltd
ISSN: 1040-8398
Source: Critical Reviews in Food Science and Nutrition, Vol.51, Iss.1, 2011-01, pp. : 50-66
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
The Significance of Meat in the Diet
Current Nutrition & Food Science, Vol. 1, Iss. 2, 2005-06 ,pp. :
Relevant factors in strategies for fat reduction in meat products
Trends in Food Science and Technology, Vol. 11, Iss. 2, 2000-02 ,pp. :
Technologies for developing low-fat meat products
Trends in Food Science and Technology, Vol. 7, Iss. 2, 1996-02 ,pp. :