Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts-Reference-Cited by-同舟云学术

Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts

Published:2019-02 Issue: Volume:148 Page:19-31
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Perham C.C.,Gifford C.L.,Woerner D.R.,Engle T.E.,Sellins K.S.,Acheson R.J.,Douglass L.W.,Tatum J.D.,Delmore R.J.,Cifelli A.,McNeill S.H.,Belk K.E.

Funder

Colorado State University

Publisher

Elsevier BV

Subject

Food Science

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3. AHA. (2014). Heart-Check Food Certification Program Nutrition Requirements. American Heart Assocaition https://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/ HeartSmartShoppi nH/Heart-Check-Food-Certification-Program-NutritionRequirements _UCM_300914_Article.jsp. (Accessed February, 2014)).

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5. Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles;Alasnier;Meat Science,1996

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