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Improving vitamin D content in pork meat by UVB biofortification.
Neill, H R; Gill, C I R; McDonald, E J; McMurray, R; McRoberts, W C; Loy, R; White, A; Little, R; Muns, R; Rosbotham, E J; O'Neill, U; Smyth, S; Pourshahidi, L K.
Afiliación
  • Neill HR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom.
  • Gill CIR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom.
  • McDonald EJ; Devenish Nutrition Ltd., Lagan House, Belfast BT1 3BG, United Kingdom.
  • McMurray R; Devenish Nutrition Ltd., Lagan House, Belfast BT1 3BG, United Kingdom.
  • McRoberts WC; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom.
  • Loy R; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom.
  • White A; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom.
  • Little R; Agri-Food and Biosciences Institute, Research Farm, Large Park, Hillsborough BT26 6DR, United Kingdom.
  • Muns R; Agri-Food and Biosciences Institute, Research Farm, Large Park, Hillsborough BT26 6DR, United Kingdom.
  • Rosbotham EJ; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom.
  • O'Neill U; Karro Food Group, 70 Molesworth Road, Cookstown BT80 8PJ, United Kingdom.
  • Smyth S; John Thompsons and Son, 35-39 York Street, Belfast BT15 3GW, United Kingdom.
  • Pourshahidi LK; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom. Electronic address: k.pourshahidi@ulster.ac.uk.
Meat Sci ; 199: 109115, 2023 May.
Article en En | MEDLINE | ID: mdl-36753832
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Reino Unido Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Reino Unido Pais de publicación: Reino Unido