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不同类型肉类来源的营养成分、肉类标准化、分级、加工及安全性研究进展

Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources.

作者信息

Huerta-Leidenz Nelson

机构信息

Department of Animal and Food Sciences, Texas Tech University, P.O. Box 42141, Lubbock, TX 79409-2141, USA.

出版信息

Foods. 2021 Sep 9;10(9):2128. doi: 10.3390/foods10092128.

DOI:10.3390/foods10092128
PMID:34574238
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8469319/
Abstract

Beef contains a plethora of healthy nutrients and it is the highest valued livestock-based food product [...].

摘要

牛肉含有大量有益健康的营养成分，是最具价值的以牲畜为原料的食品[……]。