Perfils nutricionals de la carn i dels productes fets a base de carn

Authors

  • Friedrich Bauer
  • Karl-Otto Honikel

Abstract

The article presents briefly the various categories ofmeat products with eight tables of data composition and data indicative of processingmeat.

KEYWORDS: Composition ofmeat,meat preparations, cooked, salty, nutrients.

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Published

2010-05-03

How to Cite

Bauer, F., & Honikel, K.-O. (2010). Perfils nutricionals de la carn i dels productes fets a base de carn. TECA: Tecnologia I Ciència Dels Aliments, 12(1), 27–34. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/60129.001

Issue

Vol. 12 No. 1 (2010): maig

Section

Articles

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