Composition of Raw and Roasted Lamb and Mutton I. Physical and Proximate Composition
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6) , 994-1000
- https://doi.org/10.1111/j.1365-2621.1966.tb03282.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Moisture, Energy, Protein, Fat, and Iodine Values: Nutritive Value of Leg of Lamb RoastsJournal of the American Dietetic Association, 1963
- Study of some Indices of the Chemical Composition of Lamb CarcassesJournal of Animal Science, 1962
- The efficiency of determining the chemical composition of lamb carcassesThe Journal of Agricultural Science, 1962
- The leg and the loin as indices of the composition of New Zealand lamb and mutton carcassesNew Zealand Journal of Agricultural Research, 1958
- EFFECT OF AGING AND COOKING ON THE DISTRIBUTION OF CERTAIN AMINO ACIDS AND NITROGEN IN BEEF MUSCLEaJournal of Food Science, 1954