Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review
Stephen B. Smith, D. K. Lunt, Dana R. Smith, Rosemary L. Walzem
Topics & Concepts
Oleic acidBeef cattleFood scienceFatty acidChemistryAnimal scienceBiologyBiochemistryFatty Acid Research and HealthMeat and Animal Product QualityMetabolomics and Mass Spectrometry Studies