✦ LIBER ✦

Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels

✍ Scribed by Smith, Dana R.; Savell, J.W.; Smith, S.B.; Cross, H.R.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF FAT TRIM ON THE COMPOSITION O

✍ O. K. JONES; J. W. SAVELL; H. R. CROSS 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 461 KB

Fatty acid composition, cooking loss and

✍ M.R.L Scheeder; Monica M Casutt; M Roulin; F Escher; P.-A Dufey; M Kreuzer 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 129 KB

Nutrient Database Improvement Project: T

✍ West, S.E.; Harris, K.B.; Haneklaus, A.N.; Savell, J.W.; Thompson, L.D.; Brooks, 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 198 KB

Nutrient database improvement project: T

✍ Martin, J.N.; Brooks, J.C.; Thompson, L.D.; Savell, J.W.; Harris, K.B.; May, L.L 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 299 KB

Proximate and fatty acid composition and

✍ Louwrens C Hoffman; Tumelo M Tlhong 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 97 KB

Effects of L-carnitine supplementation t

✍ Muzaffer Corduk; Senay Sarica; Eda Calikoglu; Mustafa Kiralan 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 140 KB 👁 1 views