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EFFECT OF CHANGES IN INTERMUSCULAR AND SUBCUTANEOUS FAT LEVELS ON CHOLESTEROL CONTENT OF RAW AND COOKED BEEF STEAKS

Author
KI SOON RHEE; DUTSON TR; SMITH GC
TEXAS A & M UNIV. TEXAS AGRICULTURAL EXP. STN./COLLEGE STATION TX 77843/USA
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1638-1642; BIBL. 10 REF.
Document type
Article
Language
English
Keyword (fr)
BOEUF CUISSON COMPOSITION CHIMIQUE CHOLESTEROL VIANDE PRODUIT CARNE ALIMENT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
BEEF FIRING CHEMICAL COMPOSITION CHOLESTEROL MEAT MEAT PRODUCT FOOD FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL82X0385175

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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