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YIELD AND COMPARISON OF NUTRITIVE AND ENERGY VALUES; FATTY ACID AND CHOLESTEROL CONTENT OF RAW AND COOKED CHITTERLINGS

✍ Scribed by M. W. VAUGHN; D. P. WALLACE; B. W. FORSTER

Book ID: 108803460
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 589 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb09765.x

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