title: Comparison of proximate composition and fatty acid and cholesterol content of lean and typical commercial pork.
authors.affiliation: Department of Medicine, Sarah W. Stedman Center for Nutritional Studies, Duke University Medical Center, Durham, NC 27710, USA.
authors.forename: C W
authors.initials: CW
authors.lastname: Bales
authors.forename: K L
authors.initials: KL
authors.lastname: Moreno
authors.forename: J R
authors.initials: JR
authors.lastname: Guyton
authors.forename: P A
authors.initials: PA
authors.lastname: Yunker
authors.forename: M K
authors.initials: MK
authors.lastname: McGee
authors.forename: K L
authors.initials: KL
authors.lastname: Currie
authors.forename: S
authors.initials: S
authors.lastname: Brown
authors.forename: M
authors.initials: M
authors.lastname: Kuchibhatla
authors.forename: M K
authors.initials: MK
authors.lastname: Drezner
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D013552:Swine
chemical_list: D005227:Fatty Acids; D002784:Cholesterol