Zeitschriftenaufsatz
|
2015
Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking.
Autor:in
Valencak, Teresa G; Gamsjäger, Lisa; Ohrnberger, Sarah; Culbert, Nicole J; Ruf, Thomas;
Publikationen als Autor:in / Herausgeber:in der Vetmeduni
Journal
Schlagwörter
Animals; Cooking; Deer; Fatty Acids, Omega-3/analysis*; Fatty Acids, Omega-6/analysis*; Galliformes; Hares; Humans; Meat/analysis*; Sus scrofa;
Dokumententyp
Originalarbeit
CC Lizenz
CCBY
Open Access Type
Gold
ISSN/eISSN
1756-0500 -
10.1186/s13104-015-1254-1
PubMed ID