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Miglioramento della durata di conservazione della carne di pollo da carne irradiata con raggi gamma

Miglioramento della durata di conservazione della carne di pollo da carne irradiata con raggi gamma

Mahwish Aftab / Shagufta Naz / Summiya Khalid

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Biologia, ciencias de la vida
ISBN:
9786209593802
65,68 €
IVA incluido
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Sobre IBD

Quando l’alimentazione è sbagliata, le medicine non servono a nulla. Quando l’alimentazione è corretta, le medicine non servono. Poiché la salute richiede cibi più sani, la carne bianca è più benefica della carne rossa. La carne di pollo è un’importante fonte di aminoacidi essenziali, vitamine, minerali e anche acidi grassi polinsaturi a catena lunga. Contiene fosforo, calcio, zinco, selenio e altri minerali. Ha una quantità maggiore di acidi grassi insaturi, principalmente acidi grassi omega-3, rispetto agli acidi grassi saturi. È ricca di vitamina A, niacina e vitamina B-complesso. Il pollo, essendo ricco di vitamina B6, svolge un ruolo importante nella prevenzione delle malattie cardiache.

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