Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork

✍ Scribed by J.B. MORGAN; C.R. CALKINS; R.W. MANDIGO

• Book ID: 108813439
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 434 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb07795.x