NUTRITIVE VALUES OF SAUSAGE AND OTHER TABLE‐READY MEATS AS AFFECTED BY PROCESSING
- 1 July 1950
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 15 (4), 302-307
- https://doi.org/10.1111/j.1365-2621.1950.tb16476.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Retention of the B Vitamins in Beef and Lamb After Stewing1Journal of the American Dietetic Association, 1947
- EFFECT OF COMMERCIAL CURING, SMOKING, STORAGE, AND COOKING OPERATIONS UPON VITAMIN CONTENT OF PORK HAMSJournal of Food Science, 1947
- VARIATIONS IN COMPOSITION OF FRANKFURTERS WITH SPECIAL REFERENCE TO COOKING CHANGESJournal of Food Science, 1947
- EVISCERATION OF FROZEN, DEFROSTED, DRESSED POULTRYJournal of Food Science, 1947
- Nutritive Value of Canned and Dehydrated Meat and Meat ProductsAmerican Journal of Public Health and the Nations Health, 1944