Moisture, Energy, Protein, Fat, and Iodine Values: Nutritive Value of Leg of Lamb Roasts
- 1 June 1963
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 42 (6) , 521-523
- https://doi.org/10.1016/s0002-8223(21)18989-8
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952
- Relation between fatty acid composition and iodine value of cottonseed oilJournal of Oil & Fat Industries, 1952