Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1), 15-17
- https://doi.org/10.1111/j.1365-2621.1989.tb08556.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Variation in Composition and Palatability Traits and Relationships between Muscle Characteristics and Palatability in a Random Sample of Pork CarcassesJournal of Animal Science, 1988
- Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External FatJournal of Food Science, 1988
- Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint TemperaturesJournal of Food Science, 1986
- Effect of Temperature and Method of Cookery on the Retention of Intramuscular Lipid in Beef and Pork2Journal of Animal Science, 1985
- Nutrient Composition of Fresh Retail PorkJournal of Food Science, 1983
- Nutrient Content and Edible Yield of Selected Cuts of Cooked PorkJournal of Food Science, 1983
- Current Techniques of Extraction, Purification, and Preliminary Fractionation of Polar Lipids of Natural OriginPublished by Elsevier ,1981
- Consumer Criteria for Pork Related to Sensory, Physical and Descriptive Attributes1Canadian Institute of Food Science and Technology Journal, 1976
- Comparisons of methods for calculating retentions of nutrients in cooked foodsJournal of Agricultural and Food Chemistry, 1975
- Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fata,bJournal of Food Science, 1964