The Indian Journal of Nutrition and Dietetics

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


Affiliations
1 P. G- Department of Foods and Nutrition, S. P. University, Vallabh Vidyanagar, Gujarat State, India
     

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

Abstract Views: 259  |  PDF Views: 1

Authors

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

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.