Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study
Titel:
Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study
Auteur:
Roseland, Janet M. Nguyen, Quynhanh V. Douglass, Larry W. Patterson, Kristine Y. Howe, Juliette C. Williams, Juhi R. Thompson, Leslie D. Brooks, J. Chance Woerner, Dale R. Engle, Terry E. Savell, Jeffrey W. Gehring, Kerri B. Cifelli, Amy M. McNeill, Shalene H.