Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12 - Concepedia

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Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12

31

Citations

17

References

2006

Year

Isabelle Ortigues Marty, Emilie Thomas, Damien P. Prévéraud, C.L. Girard, Dominique Bauchart, D. Vital Durand, Alain Peyron

Animal PhysiologyNutritionFeed UtilizationAnimal NutritionAnimal ScienceCooking TreatmentsVitamin B12Agricultural EconomicsFeed IntakeEducationFeed AdditivePublic HealthFood QualityAnimal ProductionMeat QualityBovine Meats

References

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