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Comprehensive evaluation of fatty acids in foods. IX. Fowl

  • Published:1976-11 Issue:5 Volume:69 Page:517-522
  • ISSN:0002-8223
  • Container-title:Journal of the American Dietetic Association
  • language:en
  • Short-container-title:Journal of the American Dietetic Association

Author:

Fristrom Geraldine A.,Weihrauch John L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference25 articles.

1. Comprehensive 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. Lipids and fatty acids of important finfish: New data for nutrient tables;Exler;J. Am. Oil Chem. Soc.,1975

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

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