The Acceptability and Estimation of Riboflavin Content of Six Standard Recipes from each of Five Retail Cuts of Pork

Jump To References Section

Authors

  • Vijayakhader
     P. G- Department of Foods and Nutrition, S. P. University, Vallabh Vidyanagar, Gujarat State ,IN

Abstract

The importance of pork as a source of high quality protein, minerals and B group vitamins is well recognized and very few studies have been made on the effect of cooking on pork.

Downloads

Download data is not yet available.

Downloads

Published

1980-11-01

How to Cite

Vijayakhader, . (1980). The Acceptability and Estimation of Riboflavin Content of Six Standard Recipes from each of Five Retail Cuts of Pork. The Indian Journal of Nutrition and Dietetics, 17(11), 418–423. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/12491

Issue

Volume 17, Issue 11, November 1980

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).