Enhancing data on nutrient composition of foods eaten by participants in the INTERMAP study in China, Japan, the United Kingdom, and the United States

Author:

Schakel Sally F.,Dennis Barbara H.,Wold A.Christine,Conway Rana,Zhao Liancheng,Okuda Nagako,Okayama Akira,Moag-Stahlberg Alicia,Robertson Claire,Heel Nancy Van,Buzzard I.Marilyn,Stamler Jeremiah

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Vitamin B12, E and D content of raw and cooked beef;Bennink;Journal of Food Science,1982

4. Selenium losses on cooking Greek foods;Bratakos;International Journal of Food Science and Technology,1988

5. Fatty acid composition and caloric value of ground beef containing low levels of fat;Cannell;Journal of Food Science,1989

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