Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
Shahida Anusha Siddiqui, Shuva Bhowmik, Maliha Afreen, İlknur Uçak, Ali Ikram, Francesca Gerini, Mohammad Mehdizadeh, Raphael D. Ayivi, Roberto Castro‐Muñoz
Topics & Concepts
Food scienceTasteProcessed meatRed meatBusinessBiotechnologyNutrientBiologyEcologyAgriculture Sustainability and Environmental ImpactMeat and Animal Product QualityInsect Utilization and Effects