Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study

Author:

Janet M. Roseland,Quynhanh V. Nguyen,Larry W. Douglass,Kristine Y. Patterson,Juliette C. Howe,Juhi R. Williams,Leslie D. Thompson,J. Chance Brooks,Dale R. Woerner,Terry E. Engle,Jeffrey W. Savell,Kerri B. Gehring,Amy M. Cifelli,Shalene H. McNeill

Publication:

Journal of Food Composition and Analysis

Publisher:

Elsevier

Date:

March 2018

Published by Elsevier Inc.

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