Autores
Thies Petersen, Stefan Hirsch, Monika Hartmann
Fecha de publicación
2020
Descripción
Conclusion
Investigate at the example of Germany whether:
• the nutritional quality and the use of additives differs between RM, Poultry Meat (PM) and MS innovations• FOP information is a reliable external cue for predicting a satisfactory nutrient profile and the naturalness of the meat products
Artículos de Google Académico
T Petersen, S Hirsch, M Hartmann - 2020