Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts-Reference-Cited by-同舟云学术

Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts

Published:2015-11 Issue: Volume:43 Page:131-139
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Roseland Janet M.^ORCID,Nguyen Quynhanh V.,Williams Juhi R.,Douglass Larry W.,Patterson Kristine Y.,Howe Juliette C.,Brooks J. Chance,Thompson Leslie D.,Woerner Dale R.,Engle Terry E.,Savell Jeffrey W.^ORCID,Gehring Kerri B.,Cifelli Amy M.,McNeill Shalene H.

Funder

Beef Checkoff

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice;Ahuja;J. Nutr.,2013

3. Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of cooked beef steaks;Akinwunmi;J. Food Sci.,1993

4. Removal of Moisture, Official Method 8.2.1.1;AOAC,1993

5. Official Methods of Analysis;AOAC,2006

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