Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6), 1602-1604
- https://doi.org/10.1111/j.1365-2621.1988.tb07795.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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