The changing nature of red meat : 20 years of improving nutritional quality
- Author
- HIGGS, Jennette D1
[1] P.O. Box 6057, Greens Norton, Towcester, Northamptonshire, NN12 8GG, United Kingdom - Source
Trends in food science & technology (Regular ed.). 2000, Vol 11, Num 3, pp 85-95 ; ref : 100 ref
- ISSN
- 0924-2244
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Article synthèse Comportement alimentaire Consommation alimentaire Homme Nutrition Teneur matière grasse Valeur nutritive Viande Royaume Uni Alimentation Lipide Produit carné Europe
- Keyword (en)
- Fatty acids Review Feeding behavior Food intake Human Nutrition Fat content Nutritive value Meat United Kingdom Feeding Lipids Meat product Europe
- Keyword (es)
- Acido graso Artículo síntesis Conducta alimenticia Consumo alimenticio Hombre Nutrición Contenido materia grasa Valor nutritivo Carne Reino Unido Alimentación Lípido Producto de carne Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B29 Human physiology applied to population studies and life conditions. Human ecophysiology / 002B29B Nutritional survey. Food supply and nutritional requirement
- Discipline
- Agrifood industries Public health. Hygiene-occupational medicine
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 920166
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0924-2244(00)00055-8 
https://dx.doi.org/10.1016/S0924-2244(00)00055-8
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