The effect of cooking methods on nutritional value of foal meat

标题

作者

关键词

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

出版物

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volume 43, Issue -, Pages 61-67

出版商

Elsevier BV

发表日期

2015-05-13

DOI

10.1016/j.jfca.2015.04.007

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