A brief report discusses the nutritional value, market volume, and use of buffalo meat in restaurants, health care institutions, and the home. Data comparing the protein and fat content of various cuts of buffalo meat and beef show much lower fat content and somewhat higher protein content for buffalo meat cuts. The cholesterol content of buffalo meat also is shown to be less than beef, chicken, fish, and other animal meats. A recipe for buffalo stir-fry with ginger sauce is included.(wz).
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书目信息
Directions in applied nutrition
卷
1
ISSN
0888-286X
页码
v.7-8(6)
其它主题
Composicion; Carne de bufalo; Proteinas
语言
英语
注释
charts. 3 references.
类型
Journal Article; Journal Part
来源
Directions-in-applied-nutrition (USA). (Apr 1987). v. 1(6) p. 7-8.
2012-11-15
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