Lipids of Raw and Cooked Ground Beef and Pork
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2) , 143-146
- https://doi.org/10.1111/j.1365-2621.1967.tb01277.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The Fatty Acid Composition of Free and Bound Lipids in Freeze‐Dried MeatsJournal of Food Science, 1965
- Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety MeatsaJournal of Food Science, 1964
- Preparation and analysis of some food fats and oils for fatty acid content by gas‐liquid chromatographyJournal of Oil & Fat Industries, 1964
- Quantitative Analysis of Fatty Acids by Gas-Liquid ChromatographyJournal of Lipid Research, 1964
- Phospholipids of pork muscle tissuesJournal of Oil & Fat Industries, 1963
- Fatty Acid Composition of Meat Tissue LipidsJournal of Food Science, 1961
- Biological and Chemical Studies on Commercial Frying OilsJournal of Nutrition, 1959
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952