Cholesterol, fat, and protein in dairy products-Reference-Cited by-同舟云学术

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Cholesterol, fat, and protein in dairy products

Published:1973-03 Issue:3 Volume:62 Page:275-279
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

LACROIX DENIS E.,MATTINGLY WILLIAM A.,WONG NOBLE P.,ALFORD JOHN A.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference11 articles.

1. WATT, B. K., AND MERRILL, A. L.: Composition of Foods—Raw, Processed, Prepared, Rev. USDA Agric. Handbook No. 8, 1963

2. Cholesterol content of foods;FEELEY;J. Am. Dietet. A.,1972

3. Principles of Dairy Chemistry;JENNESS,1959

4. The free and ester cholesterol content of milk and dairy products;DEMAN;Z. Ernaehrungswiss.,1964

5. Comparison of two extraction procedures for the determination of cholesterol in dairy products;LACROIX;J. Assoc. Off. Anal. Chem.,1972

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritive Value of Dairy Foods;Fundamentals of Dairy Chemistry;1988

2. Lipid Composition and Properties;Fundamentals of Dairy Chemistry;1988

3. References;Human Milk and Infant Formula;1982

4. Impact of providing milk options and nutrient information in school lunch programs;Journal of the American Dietetic Association;1980-10

5. Mineral content of dairy products;Journal of the American Dietetic Association;1978-06

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