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Volumn 136, Issue 1, 2003, Pages 35-46

Cooking as a biological trait

Author keywords

Adaptation; Cooking; Fiber; Ingestion rates; Meat; Plant food; Raw foodist diets; Speciation event

Indexed keywords

BIOLOGICAL TRAIT; CALORIE; COOKING; DIGESTIVE SYSTEM; ENERGY EXPENDITURE; ENVIRONMENTAL FACTOR; EVOLUTIONARY ADAPTATION; FOOD; FOOD PROCESSING; FRUIT; HIGH FIBER DIET; HUMAN; INGESTION; INTESTINE ADAPTATION; LIFE HISTORY; LIFESTYLE; MASTICATION; MEAT; NUTRITIONAL REQUIREMENT; PLANT; REVIEW; SMALL INTESTINE; SOCIAL BEHAVIOR; SPECIES COMPARISON; SPECIES DIFFERENTIATION; TOOTH; VEGETABLE;

EID: 0142011455     PISSN: 10956433     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1095-6433(03)00020-5     Document Type: Review
Times cited : (245)

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