𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Perceptions of fat content in meat products

✍ Scribed by Everett B. Peterson; Edward Van Eenoo Jr.; Anya McGuirk; Paul V. Preckel

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
80 KB
Volume
17
Category
Article
ISSN
0742-4477

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Fat Content, Caloric Value, Cholesterol
Fat Content, Caloric Value, Cholesterol Content, and Fatty Acid Composition of Raw and Cooked Ostrich Meat
✍ James Sales; Dewet Marais; Marita Kruger πŸ“‚ Article πŸ“… 1996 πŸ› Elsevier Science 🌐 English βš– 72 KB

The influence of cooking on the ether-extractable fat content, caloric value, lipid content, cholesterol content, and fatty acid composition of the iliofibularis muscle from the ostrich carcass has been studied. A comparison was also made between values obtained for ostrich and those of beef and chi

Selenium content of chicken meat in Croa
Selenium content of chicken meat in Croatia
✍ Beker, D. ;Ε atoviΔ‡, V. ;VukeliΔ‡, N. πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 302 KB πŸ‘ 1 views

The selenium content in dark muscle and liver was determined in chicken meat. All samples had been collected from three large meat producing companies in Croatia. The samples were wet digested with a mixture of nitric and perchloric acids. The selenium content was analyzed by hydride generation ato