POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS

The majority of consumers refuse meat with higher levels of fat, because of possible association between high levels of saturated fat, cholesterol and heart disease. The meat production tries to fit consumers preferences with lowering fat content of meat. Such meat should also contain less cholest...

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Bibliographic Details
Main Authors: Slavko Čepin, Silvester Žgur
Format: Article
Language:English
Published: Faculty of Agrobitechnical Sciences Osijek 2000-06-01
Series:Poljoprivreda
Subjects:
Online Access:http://poljoprivreda.pfos.hr/upload/publications/10_CEPIN.pdf

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