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Muscle foods: consumption, composition and quality | Les produits carnés à partir de muscles: consommation, composition et qualité

2003

Culioli, J. ((Institut National de la Recherche Agronomique, St-Genès-Champanelle (France). Centre de Clermont-Ferrand Theix Lyon, Station de Recherches sur la Viande)) | Berri, C. | Mourot, J.

AGROVOC Keywords
beef carne de aves carne de caballo carne de cordero carne de res chemical composition composition chimique cooking cuisson horse meat lamb meat muscle muscles nutritive value poultry meat processed animal products productos animales procesados valeur nutritive valor nutritivo viande bovine viande chevaline viande d'agneau viande de volaille
Bibliographic information
Volume 23 Issue 1 ISSN 0240-8813
Pagination
pp. 13-34
Other Subjects
Composicion quimica; Coccion; Musculos; Produit animal transforme
Language
English
Note
4 graph., 7 tableaux, 60 réf.
2003-08-15
AGRIS AP
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