Chemical composition of pork rind

The mean per cent of moisture, fat, nitrogen, ash and hydroxyproline from 5 joints of 12 pork carcasses are reported. (Original abstract)

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Bibliographic Details
Published in:Analyst (London) 1996, Vol.121 (5), p.573-574
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Description
Summary:The mean per cent of moisture, fat, nitrogen, ash and hydroxyproline from 5 joints of 12 pork carcasses are reported. (Original abstract)
ISSN:0003-2654
1364-5528
DOI:10.1039/AN9962100573