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Content Provider : Credo Reference Subject : lipids Subject : meat

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eBook

CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Adipose Tissue

Authors : Smith S.B.; Smith D.R.

Source: Encyclopedia of Meat Sciences.

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eBook

Clean Meat: Will We Brew Our Steaks in the Near Future Without Killing Animals?

Authors : Schmidinger Kurt

Source: Environmental, Health, and Business Opportunities in the New Meat Alternatives Market.

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eBook

Lipid-Derived Flavours and Off-Flavours in Food

Authors : Abad Abrehem; Shahidi Fereidoon

Source: Encyclopedia of Food Chemistry.

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eBook

Smallholder Pork: Contributions to Food and Nutrition Security

Authors : Roesel Kristina

Source: Encyclopedia of Food Security and Sustainability.

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eBook

Dietary Patterns

Authors : Martín-Calvo Nerea; Martínez-González Miguel Ángel

Source: Encyclopedia of Food Security and Sustainability.

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eBook

Ruminant (Bovine, Caprine, and Ovine) Milk and Meat Production: The Challenge of Food Quality and Sustainability Through the Use of Plant Extracts

Authors : Abuelo Angel; Castillo Cristina; Hernández Joaquín

Source: Encyclopedia of Food Security and Sustainability.

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eBook

turkey

Authors : Ronzio Robert

Source: Library of Health and Living: The Encyclopedia of Nutrition and Good Health.

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eBook

poultry

Authors : Ronzio Robert

Source: Library of Health and Living: The Encyclopedia of Nutrition and Good Health.

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eBook

meat

Authors : Ronzio Robert

Source: Library of Health and Living: The Encyclopedia of Nutrition and Good Health.

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eBook

Pork Meat Quality, Production and Processing on

Authors : Keenan D.F.

Source: Encyclopedia of Food and Health.

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