Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts-Reference-Cited by-同舟云学术

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Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts

Published:2001-10 Issue:5 Volume:14 Page:491-503
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Clausen Ina,Ovesen Lars

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Danskernes Kostvaner 1995;Andersen,1996

2. Statistik 1997,1998

3. Fettsvinn ved tilberedning og konsum av kjøtt;Anthonsen,1989

4. Nitrogen in Meat Kleldahl Method,1990

5. Composition of new-fashioned pork 1994;Barnes;Suppl. Food Aust.,1996

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs;Korean Journal for Food Science of Animal Resources;2014-08-31

2. The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat;Food Science and Technology Research;2011

3. The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel;Meat Science;2010-10

4. The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat;Food Science and Technology International;2009-08

5. THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES;Journal of Food Processing and Preservation;2009-08

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