[[Image:Rabbit (13960707904).jpg|thumb|right|Lean [[rabbit meat]] ]]
...ilable [[calorie]]s come from the [[protein (nutrient)|protein]] in [[lean meat]]. The concept is discussed in the context of [[Paleoanthropology|paleoanth
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7 KB (992 words) - 18:36, 25 February 2024
[[Image:Rabbit (13960707904).jpg|thumb|right|Lean [[rabbit meat]] ]]
...ilable [[calorie]]s come from the [[protein (nutrient)|protein]] in [[lean meat]]. The concept is discussed in the context of [[Paleoanthropology|paleoanth
...
7 KB (1,018 words) - 18:36, 25 February 2024
...me, [[Effects of climate change on livestock|livestock farming is affected by climate change]].
...could include [[Milk substitute|milk substitutes]] and [[Meat alternative|meat alternatives]]. Several methods are also under investigation to reduce the
...
17 KB (2,315 words) - 08:13, 17 July 2025
...me, [[Effects of climate change on livestock|livestock farming is affected by climate change]].
...could include [[Milk substitute|milk substitutes]] and [[Meat alternative|meat alternatives]]. Several methods are also under investigation to reduce the
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17 KB (2,389 words) - 08:12, 17 July 2025
...minent in Asian cooking, which can be achieved through fermented food or meat extract.
...ad variation of [[pilaf]]. However, many of the same countries use [[horse meat]] and [[mutton]] as the most common meats, similar to [[beef]]. This is owi
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10 KB (1,569 words) - 16:57, 25 May 2025
...minent in Asian cooking, which can be achieved through fermented food or meat extract.
...ad variation of [[pilaf]]. However, many of the same countries use [[horse meat]] and [[mutton]] as the most common meats, similar to [[beef]]. This is owi
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11 KB (1,623 words) - 16:57, 25 May 2025
...ber process|製造]]と使用は、世界の温室効果ガス排出量全体の約5%を占める。[[:en:Environmental impacts of animal agriculture|畜産]]は温室効果ガス排出の主要な発生源である。同時に、[[Effects of climate change on live
...iets/ja|植物性食品]]への依存度を低くする食事への変更も効果的である。これには、[[Milk substitute/ja|牛乳代替品]]や[[Meat alternative/ja|肉代替品]]が含まれる。また、畜産からの温室効果ガス排出量を削減するために、遺伝子選抜、[[Methanotroph/j
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20 KB (699 words) - 10:59, 19 July 2025
...some carbon atoms are linked by single bonds (-C-C-) and others are linked by [[double bond]]s (-C=C-). A double bond along the carbon chain can react wi
...ing a high proportion of saturated fat and [[dietary cholesterol]] include animal fat products such as [[lard]] or [[schmaltz]], fatty meats and [[dairy prod
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14 KB (2,005 words) - 10:46, 10 May 2025
...the [[biochemistry|biochemical]] and [[physiology|physiological]] process by which an [[organism]] uses [[food]] to support its [[life]]. It provides or
...hrough the [[soil]] and the atmosphere. Fungi absorb nutrients around them by breaking them down and absorbing them through the [[mycelium]].
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24 KB (3,438 words) - 13:40, 23 February 2024
...the [[biochemistry|biochemical]] and [[physiology|physiological]] process by which an [[organism]] uses [[food]] to support its [[life]]. It provides or
...hrough the [[soil]] and the atmosphere. Fungi absorb nutrients around them by breaking them down and absorbing them through the [[mycelium]].
...
24 KB (3,516 words) - 13:38, 23 February 2024
A '''cuisine''' is a style of cooking characterized by distinctive [[ingredient]]s, [[List of cooking techniques|techniques]] and
A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredien
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17 KB (2,446 words) - 10:13, 25 May 2025
A '''cuisine''' is a style of cooking characterized by distinctive [[ingredient]]s, [[List of cooking techniques|techniques]] and
A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredien
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17 KB (2,516 words) - 10:12, 25 May 2025
...ption]] of the [[essential amino acid]]s that cannot be [[biosynthesized]] by the body.
Protein is a nutrient needed by the human body for growth and maintenance. Aside from water, proteins are t
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25 KB (3,654 words) - 19:23, 23 April 2024
| routes_of_administration = [[By mouth]], [[Topical administration|topical]]
...been observed in clinical studies to improve the appearance of aging skin by reducing [[hyperpigmentation]] and redness. It is a [[Water-soluble vitamin
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11 KB (1,560 words) - 11:49, 3 April 2024
{{short description|Meat from a pig}}
...). It is the most commonly consumed meat worldwide, with evidence of pig [[animal husbandry|husbandry]] dating back to 8000–9000 BCE.
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29 KB (4,208 words) - 12:39, 22 July 2025
...ption]] of the [[essential amino acid]]s that cannot be [[biosynthesized]] by the body.
Protein is a nutrient needed by the human body for growth and maintenance. Aside from water, proteins are t
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25 KB (3,748 words) - 19:22, 23 April 2024
...しては、ソバ、オート麦、ライ麦、キビ、トウモロコシ、米、小麦、ソルガムきび、アマランサス、キヌアなどがある（順不同）。タンパク質源として[[game meat/ja|ジビエ肉]]に注目する研究もある。
| [[Animal/ja]] || bgcolor=lightgreen|'''85''' || bgcolor=lightgreen|'''44''' || 12 ||
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31 KB (913 words) - 19:24, 23 April 2024
| routes_of_administration = [[By mouth]], [[Topical administration|topical]]
...been observed in clinical studies to improve the appearance of aging skin by reducing [[hyperpigmentation]] and redness. It is a [[Water-soluble vitamin
...
12 KB (1,628 words) - 11:49, 3 April 2024
{{short description|Meat from a pig}}
...). It is the most commonly consumed meat worldwide, with evidence of pig [[animal husbandry|husbandry]] dating back to 8000–9000 BCE.
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29 KB (4,324 words) - 12:39, 22 July 2025
...[[meat/ja|肉]]に対する[[culinary name/ja|料理名]]である。世界で最も一般的に消費されている肉であり、ブタの[[:en:animal husbandry|飼育]]は紀元前8000年から9000年にまで遡る証拠がある。
...ーセージ]]は、保存された豚肉の例である。[[Charcuterie/ja|シャルキュトリ]]は、豚肉を含む[[cooking/ja|調理]]済み[[meat/ja|肉]]製品に特化した料理分野である。
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33 KB (4,236 words) - 13:08, 22 July 2025