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Comparison of Proximate Composition and Fatty Acid and Cholesterol Content of Lean and Typical Commercial Pork
Authors:CONNIE W BALES PhD  RD  KERRI L MORENO  JOHN R GUYTON MD  PATRICIA A YUNKER  MICHELLE K McGEE  KATHERINE L CURRIE MAT  SPENCER BROWN PhD  MAGGIE KUCHIBHATLA PhD  MARC K DREZNER MD
Institution:aC. W. Bales is an associate research professor in the Department of Medicine and associate director, K. L. Moreno is a research technician, J. R. Guyton is an associate professor in the Department of Medicine, P. A. Yunker is a research chef, and S. Brown is an assistant research professor in the Department of Medicine, Sarah W. Stedman Center for Nutritional Studies, Duke University Medical Center, Durham, NC. C. W. Bales is also associate director for education and evaluation, Geriatric Research, Education and Clinical Center, Durham VA Medical Center, USA;bM. K. McGee is a research technician and K. L. Currie is a laboratory research analyst in the Trace Element and Micronutrient Metabolism Laboratory, Center for the Study of Aging and Human Development; M. Kuchibhatla is an assistant research professor in the Division of Biometry, Department of Community and Family Medicine; and M. K. Drezner is a professor of medicine and cell biology, Duke University Medical Center, USA
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