Meat Products: From Animal (Farm) to Meal (Fork)-Reference-Cited by-同舟云学术

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Meat Products: From Animal (Farm) to Meal (Fork)

Published:2022-03-24 Issue:7 Volume:11 Page:933
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Holman Benjamin W. B.^ORCID,Ponnampalam Eric N.

Abstract

Meat composition and quality are not independent of the effects of animal production systems [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/11/7/933/pdf

Reference10 articles.

1. The sources, synthesis and biological actions of omega-3 and omega-6 fatty acids in red meat: An overview;Ponnapalam;Foods,2021

2. Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

3. Odd- and Branched-Chain Fatty Acids in Lamb Meat as Potential Indicators of Fattening Diet Characteristics

4. Characterization and discrimination of key aroma compounds in pre- and postrigor roasted mutton by GC-O-MS, GC E-Nose and aroma recombination experiments;Liu;Foods,2021

5. Effects of scopoletin supplementation and stocking density on growth performance, antioxidant activity, and meat quality of Korean native broiler chickens;Ha;Foods,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A New Insight on Carcass and Meat Quality in Ruminants;Animals;2022-11-15

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