(2011), "Meat MAP", Nutrition & Food Science, Vol. 41 No. 6. https://doi.org/10.1108/nfs.2011.01741faa.021
Emerald Group Publishing Limited
Copyright © 2011, Emerald Group Publishing Limited
Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 6
Welcome to the Meat Advisory Panel’s (MAP) newsletter. This introduces a new directory of evidence-based facts on red meat and its role in a healthy, balanced diet including the contribution made to iron intake and significant changes in fat content. To find out more, please visit: www.meatandhealth.com
The MAP is supported by an unrestricted educational grant from the English Beef and Lamb Executive (EBLEX), British Pig Executive (BPEX) and HCC (Meat Promotion Wales). BPEX and EBLEX are divisions of the Agriculture and Horticulture Development Board (AHDB).