Comparison of Proximate Composition and Fatty Acid and Cholesterol Content of Lean and Typical Commercial Pork-Reference-Cited by-同舟云学术

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Comparison of Proximate Composition and Fatty Acid and Cholesterol Content of Lean and Typical Commercial Pork

Published:1998-11 Issue:11 Volume:98 Page:1328-1330
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

BALES CONNIE W,MORENO KERRI L,GUYTON JOHN R,YUNKER PATRICIA A,McGEE MICHELLE K,CURRIE KATHERINE L,BROWN SPENCER,KUCHIBHATLA MAGGIE,DREZNER MARC K

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference17 articles.

1. Summary of the Second Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel II)

2. Lipid alterations and decline in the incidence of coronary heart disease in the Helsinki Heart Study;Manninen;JAMA.,1988

3. Reducing dietary fat;Harrison;J Am Diet Assoc.,1997

4. Dietary and nutritional methods and findings;Am J Clin Nutr.,1997

5. Dietary fat and chronic diseases;Kuller;J Am Diet Assoc.,1997

Cited by 4 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. Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice;International Food Research Journal;2024-03-01

2. Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross;Journal of Integrative Agriculture;2013-11

3. Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry;Comprehensive Reviews in Food Science and Food Safety;2011-08-22

4. Effect of visual marbling on sensory properties and quality traits of pork loin;Meat Science;2010-07

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