Work

2013 Impact of various preparation processes on the digestibility of meat products

Year: 2025

Type: article

Abstract: International audience

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Astruc, Thierry, Boland, Mike, Vénien, Annie, Théron, Laëtitia, Santé-Lhoutellier, Véronique, Kaur, Lovedeep

Institutions: Qualité des Produits Animaux, Massey University, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W4415021900

FWCI:

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