The effect of processing on the nutritive value of flesh foods-Reference-Cited by-同舟云学术

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The effect of processing on the nutritive value of flesh foods

Published:1973-05 Issue:1 Volume:32 Page:1-8
ISSN:0029-6651
Container-title:Proceedings of the Nutrition Society
language:en
Short-container-title:Proc. Nutr. Soc.

Author:

Burger I. H.,Walters C. L.

Publisher

Cambridge University Press (CUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference55 articles.

1. The Pepsin-Digest-Residue (PDR) Amino Acid Index of Net Protein Utilization

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1. Nutritional Analysis and Overall Diet Quality of Fresh and Sun-dried Mystus bleekeri;Current Nutrition & Food Science;2020-10

2. The Effect of γ-Irradiation and Cooking on the Amino Acid Profile of African Oil Bean Seed (P entaclethra macrophylla Benth);Journal of Food Processing and Preservation;2013-10-20

3. Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds;International Journal of Food Science & Technology;2012-05-22

4. Effects of freeze-drying of samples on metabolite levels in metabolome analyses;Journal of Separation Science;2011-08-24

5. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria;Food Chemistry;2010-12

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