Proximate Contents, Losses and Gains of Fat, Protein and...

Journal of Food Composition and Analysis 2001 Vol. 14; Iss. 5

Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts

Ina Clausen, Lars Ovesen
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Volume:
14
Year:
2001
Language:
english
Pages:
13
DOI:
10.1006/jfca.2001.0988
File:
PDF, 267 KB
english, 2001
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