Terminology Service for NFDI4Health
meat cooking loss
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http://opendata.inra.fr/ATOL/ATOL_0001664
toute caractéristique mesurable ou observable associée à la baisse du poids d'un morceau de viande pendant la cuisson, principalement à cause d'une perte d'humidité
any measurable or observable characteristic related to the decrease in the weight of a cut of meat during cooking, mostly due to moisture loss
Term info
Label
meat cooking loss
Synonyms
- flesh cooking loss
prefixIRI
ATOL_0001664
references
VTO:CP "Cari Park, Iowa State University Curator"
subsetAbsent
HorseAbsent, GoatAbsent, MouseAbsent, SoleAbsent, ZebraFishAbsent
subsetPresent
ChickenPresent, TroutPresent, QuailPresent, DuckPresent, RabbitPresent, TurkeyPresent, PigPresent, CarpPresent, SalmonPresent, SeaBassPresent, CodPresent, GoosePresent, CattlePresent, SeaBreamPresent, SheepPresent, TilapiaPresent