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350 Enhancing the nutritional value of red meats through genetic and feeding strategies
Consumption of red meats contributes substantially to the intake of several essential nutrients in the human diet, including protein, essential fatty acids, and several vitamins and trace minerals. Despite concerns regarding potential negative impacts on human health and the environment, demand for...
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| Publicat a: | J Anim Sci |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7703140/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa278.150 |
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