Nutrient composition of Australian retail pork cuts 2005/2006

Food Chemistry

Volumn 117, Issue 4, 2009, Pages 721-730

  Greenfield, H ^a,b   Arcot, J ^b   Barnes, J A ^c   Cunningham, J ^d   Adorno, P ^e   Stobaus, T ^e   Tume, R K ^f   Beilken, S L ^f   Muller, W J ^f  

^a UNIVERSITY OF SYDNEY   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c Foodsense   (Australia)

^d Food Standards Australia New Zealand   (Australia)

^e NATIONAL MEASUREMENT INSTITUTE   (Australia)

^f CSIRO   (Australia)

Author keywords

Australia; Minerals; Pork; Proximate composition; Vitamins

Indexed keywords

CALCIUM; COPPER; CYANOCOBALAMIN; FAT; FOLIC ACID; IODINE; IRON; MAGNESIUM; MANGANESE; NICOTINIC ACID; PANTOTHENIC ACID; POTASSIUM; PROTEIN; PYRIDOXINE; RETINOL; RIBOFLAVIN; SELENIUM; SODIUM; THIAMINE; ZINC;

ANALYTIC METHOD; ARTICLE; AUSTRALIA; BREEDING METHOD; COOKED FOOD; MEAT INDUSTRY; NUTRIENT CONTENT; NUTRITIONAL ASSESSMENT; PORK; RAW MEAT; URBAN AREA;

EID: 67649378636     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.048     Document Type: Article

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