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

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

keywords = "diet, k{\o}d fedt optag tab tilberedning stegning protein",

author = "Ina Clausen and Lars Ovesen",

year = "2001",

language = "English",

pages = "491--503",

journal = "Journal of Food Composition and Analysis",

issn = "0889-1575",

publisher = "Academic Press",

number = "14",

}

TY - JOUR

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

SP - 491

EP - 503

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

IS - 14

ER -