The effect of processing on the nutritive value of flesh foods.
D000818:Animals; D002136:Calcium, Dietary; D003296:Cooking; D004041:Dietary Fats; D004044:Dietary Proteins; D004531:Eggs; D005396:Fish Products; D005519:Food Preservation; D005525:Food-Processing Industry; D005612:Freeze Drying; D005615:Freezing; D006358:Hot Temperature; D007501:Iron; D008460:Meat; D008872:Microwaves; D009539:Nicotinic Acids; D009747:Nutritional Physiological Phenomena; D012256:Riboflavin; D013831:Thiamine; D014801:Vitamin A; D014807:Vitamin D
D002136:Calcium, Dietary; D004041:Dietary Fats; D004044:Dietary Proteins; D009539:Nicotinic Acids; D014801:Vitamin A; D014807:Vitamin D; D007501:Iron; D012256:Riboflavin; D013831:Thiamine