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Journal of Food Composition and Analysis

Volumn 14, Issue 5, 2001, Pages 491-503

Proximate contents, losses and gains of fat, protein and water comparing raw, hospital- and household-cooked pork cuts

(2) Clausen, I a Ovesen, L a

a DANISH VETERINARY AND FOOD ADMINISTRATION (Denmark)

Author keywords

Cooking loss; Fat; Pork; Protein; Temperature

Indexed keywords

FAT; PROTEIN; WATER;

ANIMAL TISSUE; ARTICLE; CALCULATION; CONTROLLED STUDY; COOKING; CORRELATION FUNCTION; HOSPITAL; HOUSEHOLD; MEAT; NONHUMAN; PROTEIN CONTENT; PROTEIN DEPLETION; REGRESSION ANALYSIS; TEMPERATURE MEASUREMENT; WATER CONTENT; WATER LOSS; WEIGHT REDUCTION;

EID: 0034746943 PISSN: 08891575 EISSN: None Source Type: Journal
DOI: 10.1006/jfca.2001.0988 Document Type: Article

Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.