Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, and pig). Total world production of red meats and quantities in international trade can be obtained from http://apps.fao.org/page/collections?subset=agriculture, a part of http://www.fao.org.
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© 2005 Kluwer Academic/Plenum Publishers, New York
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Roberts{roJoint Chairman}, T.A. et al. (2005). Meat and meat products. In: Roberts{roJoint Chairman}, T.A., et al. Micro-Organisms in Foods 6. Springer, Boston, MA. https://doi.org/10.1007/0-387-28801-5_1
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DOI: https://doi.org/10.1007/0-387-28801-5_1
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