Comparison of the cholesterol content of Brazilian chicken and quail eggs

Journal of Food Composition and Analysis

Volumn 16, Issue 2, 2003, Pages 147-153

  Bragagnolo, N ^a   Rodriguez Amaya, D B ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Chicken egg; Cholesterol; HPLC analysis; Quail egg

Indexed keywords

CHOLESTEROL;

ANALYSIS OF VARIANCE; ARTICLE; BRAZIL; CHICKEN; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; EGG SHELL; EGG YOLK; FAT CONTENT; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; QUAIL; RANDOMIZATION; SAPONIFICATION; ULTRAVIOLET SPECTROSCOPY;

GALLUS GALLUS; PHASIANIDAE; PIERIS BRASSICAE;

EID: 0037739932     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(02)00129-1     Document Type: Article

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