The effect of cooking on the chemical composition of meat products with special reference to fat loss - Concepedia

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The effect of cooking on the chemical composition of meat products with special reference to fat loss

76

Citations

7

References

1998

Year

P.R. Sheard, G.R. Nute, Alexandra Chappell

Food ChemistryNutritionFood CompositionChemical CompositionFood AnalysisPhysiologyAgricultural EconomicsSpecial ReferenceMeat ProductsMeat QualityFood SafetyHealth Sciences

References

	Year	Citations

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