Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

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Category:: Magazine publication
Type:: Magazine publication
Published in:: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 56, edition 12, pages 6142 - 6156,
ISSN: 0950-5423
ISSN:: 0950-5423
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.1111/ijfs.15060
Verified by:: No verification

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