Nutrient content of South African chickens

Journal of Food Composition and Analysis

Volumn 15, Issue 1, 2002, Pages 47-64

  Van Heerden, S M ^a   Schonfeldt H C ^b   Smith, M F ^a   Jansen van Rensburg, D M ^c  

^a AGRICULTURAL RESEARCH COUNCIL   (South Africa)

^b UNIVERSITY OF PRETORIA   (South Africa)

^c Faculty of Natural Sciences ^*  (South Africa)

Author keywords

Chicken; Cooking method; Fresh; Frozen; Nutrient content

Indexed keywords

ALPHA TOCOPHEROL; CHOLESTEROL; CYANOCOBALAMIN; FAT; FATTY ACID; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; MINERAL; RETINOL; RIBOFLAVIN; THIAMINE; UNSATURATED FATTY ACID;

ARTICLE; CHICKEN; CONTROLLED STUDY; COOKING; FEMALE; FOOD FREEZING; GENOTYPE; HEATING; MALE; MEAT; NONHUMAN; NUTRIENT CONTENT; SKIN; SOUTH AFRICA;

GALLUS GALLUS;

EID: 0035996881     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2001.1040     Document Type: Article

References (13)

1. Interrelationship of protein, fat and moisture content of broiler meat
2. Poultry industry assessment for the South African Poultry Association
3. Processing Options for Improving the Nutritional Value in Designing Foods
4. South African Food Composition Data
5. Composition of South African Beef
6. Principles and Procedures of Statistics with Special Reference to the Biological Sciences
7. Influence of age on total lipids and phospholipids of turkey muscle