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Opportunities for change in the quantity and fatty-acid composition of carcass and milk fats.
Reduction of the amount of fat in carcasses has been in process for many years and will continue in response to consumer demand. With milk and dairy products, however, the demand for fat continues and available technology will only be used if the market changes. Some increase of the polyunsaturated:...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BMJ Group
1980
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2425969/ https://ncbi.nlm.nih.gov/pubmed/7465466 |
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