This paper gives an overview on the quantitative changes in meat composition according to various cooking practices and on their consequences on nutritional values of cooked meat.doi:10.1016/j.cnd.2017.01.001Duchène, ChristelleGandemer, GillesElsevier Masson SASCahiers de Nutrition et de Diététique...
doi:10.1016/j.oncohp.2017.01.001Letort-Bertrand, M.Serandour, H.Michon, J.Gandemer, V.Elsevier Masson SASRevue Doncologie Hématologie Pédiatrique