SAMPLING OF FRESH PORK FOR NUTRIENT ANALYSIS

被引：5

作者：

CROSS, HR

MOSS, MK

ONO, K

TENNENT, I

SLOVER, HT

WOLF, W

THOMPSON, R

LANZA, E

STEWART, K

机构：

[1] USDA SEA,BELTSVILLE AGR RES CTR,NUTR COMPOSIT LAB,BELTSVILLE,MD 20705

[2] USDA SEA,BELTSVILLE AGR RES CTR,MEAT SCI RES LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb02978.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1007 / 1009

页数：3

共 11 条

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[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

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[3]

KIERNAT BH, 1964, B AM MEAT I F, V57

[4]

Kinsella J. E., 1975, CRC Critical Reviews in Food Technology, V5, P299

[5]

LEVERTON RM, 1959, OKLA AGR EXP STA MIS, V49

[6]

MOORE PA, 1980, FOOD CONSUMPTION 197

[7] QUANTITATIVE-ANALYSIS OF FOOD FATTY-ACIDS BY CAPILLARY GAS-CHROMATOGRAPHY [J].

SLOVER, HT ;

LANZA, E .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (12) :933-943

[8]

THOMPSON RH, 1980, J OIL CHEM SOC

[9]

WOLF WR, 1979, 4TH BELTSV S AGR RES

[10]

1977, MEAT FACTS STATISTIC, P10

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