Can we improve the nutritional quality of meat?

Publisher： Cambridge University Press

E-ISSN： 1475-2719|76|4|603-618

ISSN： 0029-6651

Source： Proceedings of the Nutrition Society, Vol.76, Iss.4, 2017-09, pp. : 603-618

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Early nutritional intervention can improve utilisation of vegetable-based diets in diploid and triploid Atlantic salmon (Salmo salar L.)

By  

British Journal of Nutrition, Vol. 118, Iss. 1, 2017-07 ,pp. : 17-29

Cambridge University Press

Access to resources Recommend Favorite

Cognitive schemas: how can we use them to improve children's acceptance of diverse and unfamiliar foods?

By  

British Journal of Nutrition, Vol. 99, Iss. S1, 2008-02 ,pp. : S2-S6

Cambridge University Press

Access to resources Recommend Favorite

Meat consumption reduces the risk of nutritional rickets and osteomalacia

By  

British Journal of Nutrition, Vol. 94, Iss. 6, 2005-12 ,pp. : 983-991

Cambridge University Press

Access to resources Recommend Favorite

On the quality of nutritional data

By  

British Journal of Nutrition, Vol. 73, Iss. 3, 1995-03 ,pp. : 335-336

Cambridge University Press

Access to resources Recommend Favorite

Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

By  

British Journal of Nutrition, Vol. 78, Iss. 1, 1997-07 ,pp. : S49-S60

Cambridge University Press

Access to resources Recommend Favorite