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Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet
Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw an...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486557/ https://ncbi.nlm.nih.gov/pubmed/26139884 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1474-8 |
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