Changes in l-carnitine content of fish and meat during domestic cooking

Meat Science

Volumn 78, Issue 3, 2008, Pages 331-335

  Rigault, Caroline ^a,b   Mazué, Frédéric ^a,b   Bernard, Arnaud ^a,b   Demarquoy, Jean ^a,b   Le Borgne, Françoise ^a,b  

^a Chu   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Domestic cooking; Food composition; l Carnitine; Meat; Salmon

Indexed keywords

EID: 36749093429     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.011     Document Type: Article

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