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Juárez M, Lam S, Bohrer BM, et al. Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods. 2021;10(4)doi: 10.3390/foods10040872.
Juárez, M., Lam, S., Bohrer, B. M., Dugan, M. E. R., Vahmani, P., Aalhus, J., Juárez, A., López-Campos, O., Prieto, N., & Segura, J. (2021). Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods (Basel, Switzerland), 10(4), . https://doi.org/10.3390/foods10040872
Juárez, Manuel, et al. "Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies." Foods (Basel, Switzerland) vol. 10,4 (2021). doi: https://doi.org/10.3390/foods10040872
Juárez M, Lam S, Bohrer BM, Dugan MER, Vahmani P, Aalhus J, Juárez A, López-Campos O, Prieto N, Segura J. Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods. 2021 Apr 16;10(4). doi: 10.3390/foods10040872. PMID: 33923499; PMCID: PMC8073878.
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