Nutritional Value of Fats in Cooked Meats
- 1 May 1962
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 40 (5), 422-426
- https://doi.org/10.1016/s0002-8223(21)15875-4
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- A nutritive evaluation of over‐heated fatsJournal of Oil & Fat Industries, 1960
- The Nutritional Value of Fats after Use in Commercial Deep-Fat FryingJournal of Nutrition, 1960
- Studies on the nutritional and physiological effects of thermally oxidized oilsJournal of Oil & Fat Industries, 1957
- Nutrition quality of frying fats in commercial useJournal of Oil & Fat Industries, 1957
- Comparison of the Metabolic Energy Contributions of Foods by Growth under Conditions of Energy RestrictionJournal of Nutrition, 1957
- The Effect of Heat Treatment on the Nutritional Value of some Vegetable OilsJournal of Nutrition, 1951
- TOXICOLOGICAL STUDIES ON ISOPROPYL AND STEARYL CITRATES1951
- TOXICOLOGICAL STITDIES ON ISOPROPYL AND STEARYL CITRATES a,bJournal of Food Science, 1951