Open access peer-reviewed Edited Volume

Meat and Nutrition

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Academic Editor

Chhabi Lal Ranabhat
Chhabi Lal Ranabhat

Pai Chai University

PublishedJuly 28th, 2021

Doi10.5772/intechopen.78869

ISBN978-1-83968-703-7

Print ISBN978-1-83968-702-0

eBook (PDF) ISBN978-1-83968-704-4

Copyright year2021

Number of pages230

This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.

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Table of Contents

Open access  chapters

449
231
1
4. Vitamins and Minerals in Raw and Cooked Donkey Meat

By Paolo Polidori, Paola Di Girolami and Silvia Vincenzetti

535
1
492
6
377
3
8. Preservation of Seafoods by Hurdle Technology

By Jag Pal, Om Pravesh Kumar Ravi, Sangeeta Kumari and Akhilesh Kumar Singh

539
9. Dementia and Nutrition

By Krishna Prasad Pathak and Emanuela Mattos

333
10. Meat Borne Diseases

By Dhary Alewy Almashhadany

864
539
1
12. Beef Consumption Pattern in Brazil

By Eduardo Eugênio Spers, Pedro Carvalho Burnier and Thelma Lucchese-Cheung

418

IMPACT OF THIS BOOK AND ITS CHAPTERS

5,528 Total Chapter Downloads

13 Crossref Citations

1 Web of Science Citations

26 Dimensions Citations

6 Altmetric Score

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