The effect of cooking methods on nutritional value of foal meat

Journal of Food Composition and Analysis

Volumn 43, Issue , 2015, Pages 61-67

  Domínguez, Rubén ^a   Borrajo, Paula ^a   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Amino acids; Chemical scores of the essential amino acids; Cooking procedure; Fatty acids; Foal meat; Food analysis; Food composition; Food processing; Nutrient stability; Nutritional value

Indexed keywords

EID: 84930653338     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.04.007     Document Type: Article

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