A note on the cholesterol content of beef rib steaks [contribution of marbled fat; health implications].
1987
Hood R.L.
Once visible, separable fat has been trimmed from beef steaks, the remaining major source of dietary cholesterol is functional lipid, associataed with muscle cells; consumers need not be concerned about marbling fat in this connection.
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Bibliographic information
Pagination
v.44-46(2)
Other Subjects
Regime alimentaire; Composicion aproximada
Language
English
Note
graph, 2 tables, 9 ref. AVAILABILITY: AGRIS/ABOA Coordinator, CSIRO Inf. Services, POB 89, East Melbourne VIC 3002 Australia.
Type
Journal Article; Journal Part
Source
CSIRO-Food-Research-Quarterly (Australia). (Jun 1987). v. 47(2) p. 44-46.
Corporate Author
Commonwealth Scientific and Industrial Research Organization, North Ryde (Australia). Div. of Food Research
2012-11-15
AGRIS AP
Data Provider
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