Enhancing the nutritional value of red meat through genetic and feeding strategies

  1. Juárez, M.
  2. Lam, S.
  3. Bohrer, B.M.
  4. Dugan, M.E.R.
  5. Vahmani, P.
  6. Aalhus, J.
  7. Juárez, A.
  8. López-Campos, O.
  9. Prieto, N.
  10. Segura, J.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2021

Volume: 10

Issue: 4

Type: Review

DOI: 10.3390/FOODS10040872 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus