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Meat Science and Nutrition
Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently...
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| Соавтор: | |
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| Формат: | Livro |
| Язык: | Inglês |
| Опубликовано: |
IntechOpen
2018
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| Предметы: | |
| Online-ссылка: | https://directory.doabooks.org/handle/20.500.12854/66939 |
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