The influence of cooking and fat trimming on the actual nutrient intake from meat-Reference-Cited by-同舟云学术

The influence of cooking and fat trimming on the actual nutrient intake from meat

Published:2009-01 Issue:1 Volume:81 Page:148-154
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gerber N.,Scheeder M.R.L.,Wenk C.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Beef fatty composition: Effect of fat content and cooking method;Bradford;Journal of American Dietetic Association,1984

2. Lehrbuch der Lebensmittelchemie;Belitz,1992

3. Meat, poultry and game;Chan,1995

4. Chappell, A. (1986). The effect of cooking on the chemical composition of meat with special reference to fat loss. M.Sc. thesis, University Bristol, Bristol.

5. Iron in food: Effect of continued use of iron cookware;Cheng;Journal of Food Science,1991

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