Cholesterol content of foods

Author:

Feeley Ruth M.,Criner Patricia E.,Watt Bernice K.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference45 articles.

1. Watt, B.K., and Merrill, A.L.: Composition of Foods-—Raw, Processed, Prepared. Revised, USDA Agric. Handbook No. 8, 1963.

2. Consumer & Food Econ.-Research Div.: Nutrtitive Value of Foods. Revised, USDA Home & Garden Bull. No. 72, 1971.

3. Influence of sex, liveweight and anatomical location on bovine lipids. 2. Lipid components and subjective scores of six muscles;Terrell;J. Anim. Sci.,1969

4. Cholesterol in subcutaneous and intramuscular lipid depots from bovine carcasses of different maturity and fatness;Stromer;J. Anim. Sci.,1966

5. Free and esterified cholesterol content of animal muscles and meat products;Tu;J. Food Sci.,1967

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