Changes in fat content of pork and beef after pan-frying under different conditions

Journal of Food Composition and Analysis

Volumn 18, Issue 2-3, 2005, Pages 201-211

  Clausen, Ina ^a   Ovesen, Lars ^a,b  

^a DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

^b Danish Heart Foundation   (Denmark)

Author keywords

Beef; Fat; Frying; Meat; Pork

Indexed keywords

FAT; MARGARINE; OIL;

ARTICLE; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; FRYING; LIPID DIET; MEAT;

EID: 10644232946     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.03.024     Document Type: Article

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