Pentadecanoic acid Content of Meats
(Initial S) (51 - 54)
9 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
3 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
2 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
1 mg
(per 10 g edible portion)
Swine, Shoulder
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