Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study-Reference-Cited by-同舟云学术

Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study

Published:2018-03 Issue: Volume:66 Page:55-64
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.,Nguyen Quynhanh V.,Douglass Larry W.,Patterson Kristine Y.,Howe Juliette C.,Williams Juhi R.,Thompson Leslie D.,Brooks J. Chance,Woerner Dale R.,Engle Terry E.,Savell Jeffrey W.,Gehring Kerri B.,Cifelli Amy M.,McNeill Shalene H.

Funder

Beef Farmers and Ranchers

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of cooking methods on fatty acids: conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Sci.,2010

5. New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi;Bragagnolo;Arch. Latinoam. Nutr.,2003

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