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1 Ergebnisse
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Pour la viande en tranche, le mode de cuisson et l'efficaci..:
Bax, Marie-Laure
;
Brustel, P.Y
;
Salel, A
...
15èmes Journées Sciences du Muscle et Technologies des Viandes. (Hors série)2014; 15. Journées Sciences du Muscle et Technologies des Viandes, Clermont-Ferrand, FRA, 2014-11-04-2014-11-05, 77-78. , 2014
Link:
http://prodinra.inra.fr/ft/66A06B88-B5DE-4C57-A1FD-820..
RT Journal T1 <Title>Pour la viande en tranche, le mode de cuisson et l'efficacité masticatoire impactent la biodisponibilité des acides aminés</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftinraparis:oai:prodinra.inra.fr:279664&Exemplar=1&LAN=DE A1 Bax, Marie-Laure A1 Brustel, P.Y A1 Salel, A A1 Sébédio, Jean-Louis A1 Hafnaoui, Noureddine A1 Buisson, Charline A1 Buffière, Caroline A1 Remond, Didier YR 2014 K1 Alimentation et Nutrition K1 Food and Nutrition K1 viande K1 mode de cuisson K1 acide aminé K1 mastication JF 15èmes Journées Sciences du Muscle et Technologies des Viandes. (Hors série)2014; 15. Journées Sciences du Muscle et Technologies des Viandes, Clermont-Ferrand, FRA, 2014-11-04-2014-11-05, 77-78 LK http://prodinra.inra.fr/ft/66A06B88-B5DE-4C57-A1FD-820DC3E130B9 DO http://prodinra.inra.fr/ft/66A06B88-B5DE-4C57-A1FD-820DC3E130B9 SF ELIB - SuUB Bremen
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