Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat
- 1 January 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 268-269
- https://doi.org/10.1111/j.1365-2621.1983.tb14844.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of Changes in Intermuscular and Subcutaneous Fat Levels on Cholesterol Content of Raw and Cooked Beef SteaksJournal of Food Science, 1982
- Meat Analysis, Rapid Determination of Fat in Meat ProductsJournal of Agricultural and Food Chemistry, 1955
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955