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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. https://doi.org/10.1016/j.foodchem.2012.11.085
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/69073
Título: | Variability in the contents of pork meat nutrients and how it may affect food composition databases | |
Autor: | Aristoy, M-Concepcion Toldra, Fidel | |
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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 ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | http://dx.doi.org/10.1016/j.foodchem.2012.11.085 | |
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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 ...[+]
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