The quality of minced meat on sale: a case study from Somerset
1989
Cassidy, W. | Fryer, J.
A survey of the composition of minced meat--fat, protein, gristle--was carried out in Somerset. Its findings are described and it is concluded that the recommendation of the Food Standard Committee for the control of the fat content of mince should be implemented.
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Bibliographic information
Other Subjects
Food composition tables; Diet history
Language
English
Note
2019-12-05
Type
Journal Article; Text
2024-02-28
MODS
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