Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices-Reference-Cited by-同舟云学术

Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices

Published:2002-02 Issue:2 Volume:60 Page:169-186
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Badiani A.,Stipa S.,Bitossi F.,Gatta P.P.,Vignola G.,Chizzolini R.

Publisher

Elsevier BV

Subject

Food Science

Reference93 articles.

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4. Anon. (1998). Fatty acids – 7th supplement to the 5th edition of McCance and Widdowson’s. The composition of foods. Cambridge, UK: The Royal Soceity of Chemistry.

5. Official methods of analysis (16th ed.),1995

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