The lipid composition of raw and cooked fresh pork
- 31 December 1987
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 1 (1) , 38-52
- https://doi.org/10.1016/0889-1575(87)90009-3
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Nutrient Composition of Fresh Retail PorkJournal of Food Science, 1983
- Determination of tocopherols and sterols by capillary gas chromatographyJournal of Oil & Fat Industries, 1983
- Quantitative analysis of food fatty acids by capillary gas chromatographyJournal of Oil & Fat Industries, 1979
- Lipid conversion factors for calculating fatty acid contents of foodsJournal of Oil & Fat Industries, 1977
- Comparisons of methods for calculating retentions of nutrients in cooked foodsJournal of Agricultural and Food Chemistry, 1975