Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal

Meat Science

Volumn 99, Issue , 2014, Pages 38-43

  Lopes, Anabela F ^a   Alfaia, Cristina M M ^a   Partidário, Ana M C P C ^b   Lemos, José P C ^a   Prates, José A M ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^b UEISPA INIAV   (Portugal)

Author keywords

Amino acids; Cooking methods; Minerals; Retention; Veal

Indexed keywords

AMINO ACIDS; MINERALS; ZINC;

CHEMICAL COMPOSITIONS; COOKING METHODS; ESSENTIAL NUTRIENTS; IRON AND ZINCS; LONGISSIMUS; NUTRITIONAL VALUE; RETENTION; VEAL;

THERMAL PROCESSING (FOODS);

AMINO ACID; MINERAL; TRACE ELEMENT;

ANALYSIS; ANIMAL; BOVINE; COMPARATIVE STUDY; COOKING; HEAT; HUMAN; MEAT; MICROWAVE RADIATION; NUTRITIONAL VALUE; PROCEDURES; SKELETAL MUSCLE;

AMINO ACIDS; ANIMALS; CATTLE; COOKING; HOT TEMPERATURE; HUMANS; MEAT; MICROWAVES; MINERALS; MUSCLE, SKELETAL; NUTRITIVE VALUE; TRACE ELEMENTS;

EID: 84907694691     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.08.012     Document Type: Article

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