National Food Institute - Technical University of Denmark (DTU) Danish Food Composition Databank - ed. 7.01
 

 

The data come from the following source(s):


 Source:  90070      

 

00139

Hjarde, W. Laier, G., Søndergaard, H. og Sørensen, A., Christensen, B., Mortensen, A.B., Kousgaard, K.

Næringsværdien af okse- og kalvekød.

Statens Husholdningsråd

1981

19-32

 

05158

Jacobsen, J.S.; Leth, T.

Bestemmelse af fedt og fedtsyremønster.

Intern rapport for projekt 894504

1992

ikke side-nummereret

 


 If the same reference is mentioned several times, it indicates that the value is composed of several values from the same reference.


 

 
Department of Nutrition  -   Mørkhøj Bygade 19  -  DK-2860 Søborg, Denmark  -  Phone +45 35 88 70 00 Updated 2009-01-13