Cooking and grinding reduces the cost of meat digestion Article

Boback, Scott M, Cox, Christian L, Ott, Brian D et al. (2007). Cooking and grinding reduces the cost of meat digestion . Comparative biochemistry and physiology. Part A, Molecular & integrative physiology, 148(3), 651-656. 10.1016/j.cbpa.2007.08.014

cited authors

  • Boback, Scott M; Cox, Christian L; Ott, Brian D; Carmody, Rachel; Wrangham, Richard W; Secor, Stephen M

sustainable development goals

authors

publication date

  • November 1, 2007

published in

keywords

  • BURMESE PYTHONS
  • Biochemistry & Molecular Biology
  • DETERMINANTS
  • DYNAMIC ACTION
  • ENERGY
  • Life Sciences & Biomedicine
  • POSTPRANDIAL METABOLIC-RESPONSE
  • Physiology
  • SIZE
  • STARCH
  • Science & Technology
  • TEMPERATURE
  • Zoology
  • cooking
  • grinding
  • meat
  • pythons
  • specific dynamic action

Digital Object Identifier (DOI)

start page

  • 651

end page

  • 656

volume

  • 148

issue

  • 3