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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Библиографическая информация
Другие темы
Food composition tables; Diet history
Язык
Английский
Примечание
2019-12-05
Тип
Journal Article; Text
2024-02-28
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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