The effect of cooking methods on nutritional value of foal meat

Authors

Keywords

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

Journal

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volume 43, Issue -, Pages 61-67

Publisher

Elsevier BV

Online

2015-05-13

DOI

10.1016/j.jfca.2015.04.007

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