Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worl...

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Bibliografske podrobnosti
izdano v:Foods
Main Authors: Juárez, Manuel, Lam, Stephanie, Bohrer, Benjamin M., Dugan, Michael E. R., Vahmani, Payam, Aalhus, Jennifer, Juárez, Ana, López-Campos, Oscar, Prieto, Nuria, Segura, Jose
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2021
Teme:
Review
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC8073878/
https://ncbi.nlm.nih.gov/pubmed/33923499
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040872
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