The nutritional characteristics and health-oriented advances of meat and meat products-Reference-Cited by-同舟云学术

The nutritional characteristics and health-oriented advances of meat and meat products

Published:2023 Issue: Volume: Page:111-144
ISSN:
Container-title:Meat and Meat Replacements
language:
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Author:

Campagnol Paulo Cezar Bastianello,Lorenzo José Manuel,Teixeira Alfredo,Santos Eva María,Andrés Silvina Cecilia,Dos Santos Bibiana Alves,Pinton Mariana Basso,Vaz Leães Yasmim Sena,Cichoski Alexandre José

Publisher

Elsevier

Reference127 articles.

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3. Effects of flaxseed encapsulation on biohydrogenation of polyunsaturated fatty acids by ruminal microorganisms: Feedlot performance, carcass quality, and tissue fatty acid composition1;Alvarado-Gilis;Journal of Animal Science,2015

4. Performance, carcass traits, meat quality and composition of non-castrated Nellore and crossbred male cattle fed soybean oil;Antonelo;Livestock Science,2020

5. Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics;Aquilani;Grasas Y Aceites,2018

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1. Emulsified Meat Product with Fibers for Reducing Fat Content;Functional Meat Products;2023-12-09