The effect of processing on the nutritive value of flesh foods.

Abstract

Table I shows the nutritional contribution made by flesh foods (i.e. meat, fish, poultry and egg products) to the diet in Britain in 1969 and underlines the importance of these foods in the supply of fat, protein and vitamins A, D and those of the B complex. It will be demonstrated that processing of these foods can cause alterations in protein availability and loss of vitamins, and these aspects represent, therefore, important losses with regard to human nutrition.

2 Figures and Tables

Cite this paper

@article{Burger1973TheEO, title={The effect of processing on the nutritive value of flesh foods.}, author={Ilse Burger and C L Walters}, journal={The Proceedings of the Nutrition Society}, year={1973}, volume={32 1}, pages={1-8} }