Ernährungsphysiologischer Wert von Fleisch - kritisch betrachtet

Abstract: By means of biological valence of the protein, nutrient density, arachidonic acid value, quantitative ratio between calcium and phosphorous, content of further concomitant substances in the protein carriers of our diet, the value of meat is critically examined with respect to physiology of nutrition. Data from evolution and comparative anatomy are included.

Keyword(s): Nahrungseiweiß

© Top Fit Gesund, 1992-2025. Alle Rechte vorbehalten – Impressum – Datenschutzerklärung