☆ 4.7 Article

The changing nature of red meat: 20 years of improving nutritional quality

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)

Journal

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 11, Issue 3, Pages 85-95

Publisher

ELSEVIER SCIENCE LONDON

DOI: 10.1016/S0924-2244(00)00055-8

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Food Science & Technology

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