Display title | White meat |
Default sort key | White meat |
Page length (in bytes) | 16,559 |
Namespace ID | 0 |
Page ID | 2019285 |
Page content language | en - English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of page watchers | 53 |
Number of page watchers who visited in the last 30 days | 3 |
Number of redirects to this page | 2 |
Counted as a content page | Yes |
Wikidata item ID | Q3315904 |
Local description | Meat which is pale before and after cooking |
Central description | meat which is pale in color before and after cooking; in nutrition, refers to poultry and fish (but not mammal meat); in gastronomy, rabbit, veal, and pork are also sometimes included |
Page image | ![Chicken breasts and wing quarters.jpg](//upload.wikimedia.org/wikipedia/commons/thumb/4/42/Chicken_breasts_and_wing_quarters.jpg/220px-Chicken_breasts_and_wing_quarters.jpg) |
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