Effect of Changes in Intermuscular and Subcutaneous Fat Levels on Cholesterol Content of Raw and Cooked Beef Steaks
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1638-1642
- https://doi.org/10.1111/j.1365-2621.1982.tb05001.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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