Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts-Reference-Cited by-同舟云学术

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Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts

Published:2017-07-26 Issue:14 Volume:97 Page:5037-5042
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

van Heerden Salomina M¹^ORCID,Strydom Phillip E¹²

Affiliation:

1. Agricultural Research Council - Animal Production Institute; Irene South Africa

2. Department of Animal Science; Stellenbosch University; Stellenbosch South Africa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

1. WHO Global Health Observatory (GHO) Data 2016 http://www.who.int/gho/ncd/risk_factors/obesity_text/en/#

2. Nutritional Composition and Value of Meat and Meat Products

3. Nutritional composition of red meat;Williams;Nutr Diet,2007

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