Individual lipids and proximate analysis of various foods. 2. Frankfurters and other meat and poultry products

Authors :: Theodore Osgood
Alan J. Sheppard
Willard D. Hubbard
David R. Newkirk
Source :: Journal of Agricultural and Food Chemistry. 26:348-350
Publication Year :: 1978
Publisher :: American Chemical Society (ACS), 1978.

Subjects :: Fats
Meat
Chemistry
Proximate analysis
Methods
General Chemistry
Food science
Poultry Products
General Agricultural and Biological Sciences

Tools