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Variability in the contents of pork meat nutrients and how it may affect food composition databases

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Variability in the contents of pork meat nutrients and how it may affect food composition databases

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Reig Riera, MM.; Aristoy, M.; Toldra, F. (2013). Variability in the contents of pork meat nutrients and how it may affect food composition databases. Food Chemistry. 140(3):478-482. doi:10.1016/j.foodchem.2012.11.085

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/69073

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Title: Variability in the contents of pork meat nutrients and how it may affect food composition databases
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive ...[+]
Subjects: Pork meat , Meat nutrients , Fat , Fatty acids , Vitamins , Bioactive substances
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2012.11.085
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2012.11.085
Thanks:
Grant AGL2010-16305 from the Spanish Ministry of Science and Innovation (Madrid, Spain) and FEDER Funds and collaboration of Vaquero Foundation for R+D on Pork Meat (Madrid, Spain) are acknowledged. Grant PROMETEO/2012/001 ...[+]
Type: Artículo

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