Calorific value and cholesterol content of normal and low-fat meat and meat products - Antioxidants and Atherosclerotic Disease

Author： Chizzolini R.   Zanardi E.   Dorigoni V.   Ghidini S.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.10, Iss.4, 1999-04, pp. : 119-128

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Technologies for developing low-fat meat products

By Colmenero F.J.  

Trends in Food Science and Technology, Vol. 7, Iss. 2, 1996-02 ,pp. : 41-48

Elsevier

Access to resources Recommend Favorite

Substitution of Saturated Fat in Processed Meat Products: A Review

By Ospina-E J. C.  

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 2, 2012-02 ,pp. : 113-122

Taylor & Francis Ltd

Access to resources Recommend Favorite

Relevant factors in strategies for fat reduction in meat products

By Jimenez Colmenero F.  

Trends in Food Science and Technology, Vol. 11, Iss. 2, 2000-02 ,pp. : 56-66

Elsevier

Access to resources Recommend Favorite

Effect of Lactic and Citric Acid on Low-value Beef used for Emulsion-type Meat Products

By desmond E.M.   Troy D.J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 6, 2001-09 ,pp. : 374-379

Academic Press

Access to resources Recommend Favorite

Biogenic Amines in Meat and Meat Products

By RUIZ-CAPILLAS CLAUDIA   JIMÉNEZ-COLMENERO FRANCISCO  

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 7-8, 2004-01 ,pp. : 489-599

Taylor & Francis Ltd

Access to resources Recommend Favorite