Nutritional value of traditional Italian meat-based dishes: Influence of cooking methods and recipe formulation

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 5, 2009, Pages 38-49

  D'Evoli, L ^a   Salvatore, P ^a   Lucarini, M ^a   Nicoli, S ^a   Aguzzi, A ^a   Gabrielli, P ^a   Lombardi Boccia, G ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

B vitamins; Cholesterol; Fatty acids; Heme iron; Meat based dishes; Minerals; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; HEME; IRON; VITAMIN B COMPLEX; WATER;

ANIMAL; ARTICLE; BOOK; CALCIUM INTAKE; CATTLE; CHEMISTRY; CHOLESTEROL INTAKE; COMPARATIVE STUDY; COOKING; FAT INTAKE; HEAT; IRON INTAKE; ITALY; MEAT; METHODOLOGY; NUTRITIONAL VALUE; SALT INTAKE; SODIUM INTAKE;

ANIMALS; CALCIUM, DIETARY; CATTLE; CHOLESTEROL, DIETARY; COOKBOOKS AS TOPIC; COOKERY; DIETARY FATS; FATTY ACIDS; HEME; HOT TEMPERATURE; IRON; IRON, DIETARY; ITALY; MEAT; NUTRITIVE VALUE; SODIUM CHLORIDE, DIETARY; SODIUM, DIETARY; VITAMIN B COMPLEX; VITAMIN E; WATER;

BOVINAE;

EID: 77951462019     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802322103     Document Type: Article

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