Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4), 916-918
- https://doi.org/10.1111/j.1365-2621.1987.tb14241.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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