Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M W Vaughn"'
Publikováno v:
Journal of Food Science. 43:182-185
Three brands of frozen raw chitterlings were used to determine yield, total waste and distribution of waste in preparation and cooking based on purchased weights. Raw and cooked tissue were compared for proximate composition, minerals, vitamins, amin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a9db9ee45e2e561cb140bc9eb64c071
https://doi.org/10.1111/j.1365-2621.1978.tb09765.x
https://doi.org/10.1111/j.1365-2621.1978.tb09765.x
Publikováno v:
Journal of Food Science. 52:906-909
Eight raw and cooked pork products were compared for yield and physiologic energy values, nutrient composition and protein quality. Cracklings were not cooked. Cooking resulted in some significant changes (wet basis) in parameter values. Knuckles and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3552be0d3058ff2b9557e606e6302a7
https://doi.org/10.1111/j.1365-2621.1987.tb14239.x
https://doi.org/10.1111/j.1365-2621.1987.tb14239.x
Publikováno v:
Journal of Food Science. 44:1440-1442
Raw and cooked pigs' ears tissue were compared for yield, proximate mineral, vitamin, amino acid, saturated and polyunsaturated fats, and cholesterol composition and for protein efficiency ratio. The raw yield was 94.7%, a cooking loss of 1.8%, while
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58e6f85891b2aea0d91cd4fb6570566d
https://doi.org/10.1111/j.1365-2621.1979.tb06457.x
https://doi.org/10.1111/j.1365-2621.1979.tb06457.x
Publikováno v:
Journal of Food Science. 46:1320-1322
Raw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cedf2664ad213b8a6470789687f5201c
https://doi.org/10.1111/j.1365-2621.1981.tb04163.x
https://doi.org/10.1111/j.1365-2621.1981.tb04163.x