Nutrient Content and Edible Yield of Selected Cuts of Cooked Pork
- 1 July 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4), 1352-1353
- https://doi.org/10.1111/j.1365-2621.1983.tb09230.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Destruction of Trichina Larvae in Cooked Pork RoastsJournal of Food Science, 1969
- Some Mineral Elements of Commercial Spices and Herbs as Determined by Direct Reading Emission SpectroscopyJournal of AOAC INTERNATIONAL, 1968
- Effect of Boning and Final Internal Temperature on Quality of Fresh HamsJournal of the American Dietetic Association, 1968
- Effect of Internal Temperature on Eating Quality of Pork Chops. I. Skillet- and Oven-BraisingJournal of the American Dietetic Association, 1966