Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal-Reference-Cited by-同舟云学术

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

Published:2015-01 Issue: Volume:99 Page:38-43
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Minerals and trace elements;Alegría,2009

2. Effect of household cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Science,2010

3. Cooking and diet quality: A focus on meat;Alfaia,2013

4. Official methods of analysis;AOAC,2000

5. Amino acids;Aristoy,2009

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