Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts - Concepedia

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Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts

11

Citations

7

References

2001

Year

Ina Clausen, Lars Ovesen

Journal of Food Composition and Analysis

NutritionFood CompositionAnimal NutritionFood AnalysisAgricultural EconomicsFeed EvaluationProximate ContentsWater Comparing RawMetabolismFood QualityHousehold-cooked Pork Cuts

References

	Year	Citations

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