Proximate contents, losses and gains of fat, protein and Water coparing raw, hospital cooked and household cooked pork cuts

Bidragets oversatte titel: Indhold og tab af fedt, protein og vand ved tilberedning af svinekød i storkøkken og husholdningskøkken

Ina Clausen, Lars Ovesen

Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › Forskning › peer review

Bidragets oversatte titel	Indhold og tab af fedt, protein og vand ved tilberedning af svinekød i storkøkken og husholdningskøkken
Originalsprog	Engelsk
Tidsskrift	Journal of Food Composition and Analysis
Udgave nummer	14
Sider (fra-til)	491-503
Antal sider	13
ISSN	0889-1575
Status	Udgivet - 2001

Emneord

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journal = "Journal of Food Composition and Analysis",

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T1 - Proximate contents, losses and gains of fat, protein and Water coparing raw, hospital cooked and household cooked pork cuts

AU - Clausen, Ina

AU - Ovesen, Lars

PY - 2001

Y1 - 2001

KW - diet

KW - kød fedt optag tab tilberedning stegning protein

M3 - Journal article

SN - 0889-1575

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EP - 503

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

IS - 14

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