✦ LIBER ✦

Effect of Changes in Intermuscular and Subcutaneous Fat Levels on Cholesterol Content of Raw and Cooked Beef Steaks

✍ Scribed by KI SOON RHEE; THAYNE R. DUTSON; GARY C. SMITH

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Moisture, Fat and Cholesterol Content of

✍ FAISAL A. MUSTAFA 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 220 KB

External Fat Cover Influence on Raw and

✍ ANNETTE P. WOOLSEY; PAULINE C. PAUL 📂 Article 📅 1969 🏛 Institute of Food Technologists 🌐 English ⚖ 504 KB

Marbling, Fat Trim and Doneness Effects

✍ I. AKINWUNMI; L.D. THOMPSON; C.B. RAMSEY 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

ffect of Initial Fat Level and Cooking M

✍ LISA M. HOELSCHER; J.W. SAVELL; JENI M. HARRIS; H.R. CROSS; K.S. RHEE 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 382 KB

Effect of Cooking on Cholesterol Content

✍ KI SOON RHEE; GARY C. SMITH 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 235 KB

Quality of Restructured Steaks: Effects

✍ CAROL A. COSTELLO; MARJORIE P. PENFIELD; M. JAMES RIEMANN 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 638 KB