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Cholesterol content and lipid composition of low fat dairy products

✍ Scribed by Joachim Molkentin

Publisher
Springer
Year
2005
Tongue
English
Weight
249 KB
Volume
223
Category
Article
ISSN
0044-3026

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The influence of cooking on the ether-extractable fat content, caloric value, lipid content, cholesterol content, and fatty acid composition of the iliofibularis muscle from the ostrich carcass has been studied. A comparison was also made between values obtained for ostrich and those of beef and chi