Zobrazeno 1 - 4
of 4
pro vyhledávání: '"G A, Fristrom"'
Publikováno v:
Journal of the American Dietetic Association. 70(1)
As a result of critical review of information on lipid composition of foods, representative values have been derived for the lipid and fatty acid contents of lamb and veal. Comprehensive tabulations of fatty acids in 100-gm. portions of raw and cooke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0c0b270c9c1cc598d7b0dabe5380be57
https://pubmed.ncbi.nlm.nih.gov/830709
https://pubmed.ncbi.nlm.nih.gov/830709
Publikováno v:
Journal of the American Dietetic Association. 67(4)
As part of USDA research to provide reliable and up-to-date tabulations of lipids and fatty acids in foods, representative values have been derived and tabulated for nuts and commercially canned condensed soups. Except for palm-type nuts, unsaturated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9f92b11eb2ec192550053433945a35dd
https://pubmed.ncbi.nlm.nih.gov/1159258
https://pubmed.ncbi.nlm.nih.gov/1159258
Autor:
G A, Fristrom, J L, Weihrauch
Publikováno v:
Journal of the American Dietetic Association. 69(5)
An extensive survey of the post-1960 literature on the lipids of fowl has been completed. This review shows that the total lipid content of chicken tissues increases with age. The fatty acid composition of both chicken and turkey tissues reflects the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e79de130a65abbb0b2b5cce6a6ab0b04
https://pubmed.ncbi.nlm.nih.gov/977879
https://pubmed.ncbi.nlm.nih.gov/977879
Publikováno v:
Analytical Chemistry. 31:1696-1697
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cece2628dcc60174ea6734eeeab82417
https://doi.org/10.1021/ac60154a048
https://doi.org/10.1021/ac60154a048