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

Ina Clausen, Lars Ovesen

Research output: Contribution to journal › Journal article › Research › peer-review

Translated title of the contribution	Indhold og tab af fedt, protein og vand ved tilberedning af svinekød i storkøkken og husholdningskøkken
Original language	English
Journal	Journal of Food Composition and Analysis
Issue number	14
Pages (from-to)	491-503
Number of pages	13
ISSN	0889-1575
Publication status	Published - 2001

Keywords

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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 Inc.",

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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 -