Comparison of Japanese deer meat and cattle meat for cholesterol level and fatty acid composition

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 1, 2001, Pages 20-26

  Ishida, Mitsuharu ^a   Odashima, Emi ^a   Ikeda, Syoushichi ^a   Takeda, Takeo ^a  

^a MIYAGI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044526557     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.20     Document Type: Review

References (14)

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4. SEUSS, J. : Fleischeri, 43, 101 (1992).
5. KASAI, T., YOKOHAMA, M., INOUE, K. and ISHIJIMA, Y. : Ani. Sci. Tech., 67, 1086 (1996).
6. WILLIAMS, J.C., FIELD, R.A.G., J. MILER, R. and WELKE, A. : J. Food Sci., 48, 1776 (1983).