Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs-Reference-Cited by-同舟云学术

Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs

Published:1998-01 Issue:1-2 Volume:61 Page:89-100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Badiani A,Nanni N,Gatta P.P,Bitossi F,Tolomelli B,Manfredini M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference62 articles.

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4. AOAC (1990) Official Methods of Analysis of AOAC International, ed. K. Helrich, 15th edn. AOAC International, Arlington, VA.

5. Armstrong, S. G. and Bergan, J. G. (1992) Factors affecting stability and nutritive value of fatty acids: culinary practices. In Fatty Acids in Foods and Their Health Implications, ed. C. K. Chow, pp. 353–363. Marcel Dekker Inc., New York.

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