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Comprehensive evaluation of fatty acids in foods. VII. Pork products

  • Published:1976-07 Issue:1 Volume:69 Page:44-49
  • ISSN:0002-8223
  • Container-title:Journal of the American Dietetic Association
  • language:en
  • Short-container-title:Journal of the American Dietetic Association

Author:

Anderson Barbara A.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference42 articles.

1. Com-prehensive evaluation of fatty acids in foods. 1. Dairy products. 3. Eggs and egg products;Posati;J. Am. Dietet. A.,1975

2. Comprehensive evaluation of fatty acids in foods. 2. Beef products;Anderson;J. Am. Dietet. A.,1975

3. Comprehensive evaluation of fatty acids in foods. 4. Nuts, peanuts, and soups;Fristrom;J. Am. Dietet. A.,1975

4. Comprehensive evaluation of fatty acids in foods. 6. Cereal products;Weihrauch;J. Am. Dietet. A.,1976

5. Comprehensive evaluation of fatty acids in foods. 5. Unhydrogenated fats and oils;Brignoli;J. Am. Dietet. A.,1976

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