Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

Ginevra Lombardi‐Boccia, Sabina Lanzi, Altero Aguzzi · Journal of Food Composition and Analysis · 2004 · 278 citations

Agriculture, Food Science, Nutritional Sciences +16

Effect of different cooking methods on some lipid and protein components of hamburgers

María Teresa Rodríguez‐Estrada, G. Penazzi, María Fiorenza Caboni et al. · Meat Science · 1997 · 233 citations

Agriculture, Food Science, Nutrition +12

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

Nadine Gerber, M.R.L. Scheeder, C. Wenk · Meat Science · 2008 · 199 citations

Agriculture, Nutrition, Nutritional Sciences +11

Comparative study of frying to other cooking techniques influence on the nutritive value

A. Bognár · Grasas y Aceites · 1998 · 147 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16