Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10171.x/fullpdf
Reference14 articles.
1. Nutrient Composition of Fresh Retail Pork
2. Comparisons of methods for calculating retentions of nutrients in cooked foods
3. Nutrient Composition of Lamb of Two Age Groups
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