Nutrient composition and sensory attributes of cooked ground beef: Effects of fat content, cooking method, and water rinsing

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

Life Sciences, Biochemistry, Bioseparations +11

A new color reaction for the quantitation of serum cholesterol

Ronald L. Searcy, Lois M. Bergquist · Clinica Chimica Acta · 1960 · 613 citations

Natural Sciences, Biochemistry, Chemistry +8

Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats

C.E. Bohac, K.S. Rhee, H. R. Cross et al. · Journal of Food Science · 1988 · 158 citations

Agriculture, Biochemistry, Food Science +14

Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage

KALEEN K. KREGEL, Kenneth J. Prusa, Karla Vollmar Hughes · Journal of Food Science · 1986 · 114 citations

Agriculture, Animal Sciences, Food Science +17

ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties

LISA M. HOELSCHER, J.W. Savell, JENI M. HARRIS et al. · Journal of Food Science · 1987 · 69 citations

Agriculture, Food Science, Nutritional Sciences +15