New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi

Archivos Latinoamericanos de Nutricion

Volumn 53, Issue 3, 2003, Pages 312-319

  Bragagnolo, Neura ^a   Rodriguez Amaya, Délia B ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Beef; Cholesterol; Fatty acids; Grilling; Lipids; Retention value

Indexed keywords

CHOLESTEROL; FATTY ACID; LIPID;

ANIMAL TISSUE; ARTICLE; BEEF CATTLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; FATTY ACID ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOISTURE; NONHUMAN;

ANIMALS; CATTLE; CHOLESTEROL; FATTY ACIDS; HEAT; LIPIDS; MEAT; MUSCLE, SKELETAL;

ANIMALIA; BOS TAURUS;

EID: 0742322275     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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