Author:
Feeley Ruth M.,Criner Patricia E.,Watt Bernice K.
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
Cited by
22 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