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The influence of cooking and fat trimming on the actual nutrient intake from meat

โœ Scribed by N. Gerber; M.R.L. Scheeder; C. Wenk

Book ID
116737502
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
187 KB
Volume
81
Category
Article
ISSN
0309-1740

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Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and -SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive va