Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland
- Author
- LEONHARDT, M1 ; KREUZER, M2 ; WENK, C1
[1] Institute of Animal Sciences, Nutrition Biology, Swiss Federal Institute of Technology, Zurich, Switzerland
[2] Animal Nutrition, Swiss Federal Institute of Technology, Zurich, Switzerland - Source
Nahrung (Weinheim). = Food. 1997, Vol 41, Num 5, pp 289-292 ; ref : 41 ref
- CODEN
- NAHRAR
- ISSN
- 0027-769X
- Scientific domain
- Food science technology
- Publisher
- Wiley-VCH, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Alimentation Analyse quantitative Consommation Elément trace Etude comparative Fer Homme Oligoélément Teneur Viande boeuf Viande porc Viande poulet Viande veau Zinc Suisse Métal Produit carné Europe
- Keyword (en)
- Feeding Quantitative analysis Consumption Trace element Comparative study Iron Human Trace element (nutrient) Content Beef Pork Chicken meat Veal Zinc Switzerland Metal Meat product Europe
- Keyword (es)
- Alimentación Análisis cuantitativo Consumo Elemento traza Estudio comparativo Hierro Hombre Oligoelemento Proporción Carne vaca Carne cerdo Carne pollo Carne ternera Zinc Suiza Metal Producto de carne Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2857130
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/food.19970410508 
https://dx.doi.org/10.1002/food.19970410508
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