Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts

Author: Clausen I.   Ovesen L.  

Publisher: Academic Press

ISSN: 0889-1575

Source: Journal of Food Composition and Analysis, Vol.14, Iss.5, 2001-10, pp. : 491-503

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