Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other...

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Detalles Bibliográficos
Autores principales: Zhu, Yanli, Bao, Min, Chen, Chong, Yang, Xiaoli, Yan, Wenliang, Ren, Fazheng, Wang, Pengjie, Wen, Pengcheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564327/
https://www.ncbi.nlm.nih.gov/pubmed/34796330
http://dx.doi.org/10.5851/kosfa.2021.e56

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564327/
https://www.ncbi.nlm.nih.gov/pubmed/34796330
http://dx.doi.org/10.5851/kosfa.2021.e56

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