Chemical Composition of Pork Rind
- Abstract:
- The mean percentages of moisture, fat, nitrogen, ash and hydroxyproline from five joints of 12 pork carcases are reported.
- PubYear:
- 1996
- Keywords:
- FundingBody:
- UK Department of Environment, Food and Rural Affairs
- Contractor:
- Analytical Methods Committee of the Royal Society of Chemistry
- ProjCode:
- Associated:
- Type:
- Nitrogen Factors
- OpenAccess:
- No
- URL:
- https://pubs.rsc.org/en/content/articlelanding/1996/an/an9962100573
- Comments:
- NA