Comparison of the cholesterol content of Brazilian chicken and quail eggs
- Author
- BRAGAGNOLO, N1 ; RODRIGUEZ-AMAYA, D. B1
[1] Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, C.P. 6121, 13083-970, Campinas, SP, Brazil - Source
Journal of food composition and analysis (Print). 2003, Vol 16, Num 2, pp 147-153, 7 p ; ref : 24 ref
- ISSN
- 0889-1575
- Scientific domain
- Food science technology
- Publisher
- Elsevier, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Chicken egg Cholesterol HPLC analysis Quail egg
- Keyword (fr)
- Caille Cholestérol Composition chimique Oeuf Poulet Valeur nutritive Brésil Aves Lipide Vertebrata Amérique du Sud Amérique
- Keyword (en)
- Quail Cholesterol Chemical composition Egg Chicken Nutritive value Brazil Aves Lipids Vertebrata South America America
- Keyword (es)
- Codorniz Colesterol Composición química Huevo Pollo Valor nutritivo Brasil Aves Lípido Vertebrata America del sur America
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14749856
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0889-1575(02)00129-1 
https://dx.doi.org/10.1016/S0889-1575(02)00129-1
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