Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven-Reference-Cited by-同舟云学术

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Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Published:1999-09 Issue:12 Volume:79 Page:1550-1556
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Murcia M Antonia,Mart�nez-Tom� Magdalena,Cerro Isabel del,Sotillo Fernando,Ram�rez Antonio

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference66 articles.

1. Effects of shrimp consumption on plasma lipoproteins

2. Cholesterol information and egg consumption in the US: A nonnormal and heteroscedastic double-hurdle model

3. Factors influencing composition of the hen's egg

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