✦ LIBER ✦

Effects of dietary peanut oil on serum lipoprotein patterns of rats

✍ Scribed by Josephine Miller; R. E. Worthington

Book ID: 112773457
Publisher: Springer-Verlag
Year: 1988
Tongue: English
Weight: 420 KB
Volume: 23
Category: Article
ISSN: 0024-4201
DOI: 10.1007/bf02535309

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of dietary fish oil on serum lipi

Effect of dietary fish oil on serum lipids and lipoproteins of rats fed a hyperlipidemic diet

✍ Gabriele I. Stangl; Anna M. Reichlmayr-Lais; K. Eder; Prof. Dr. Dr. h.c. mult. M 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 567 KB

Effect of dietary palm oil on lipoprotei

Effect of dietary palm oil on lipoprotein lipases: Lipoprotein levels and tissue lipids in rat

✍ T.A. Pereira; R. Sinniah; N.P. Das 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 606 KB

Effects of dietary PCBs (Aroclor 1254) o

Effects of dietary PCBs (Aroclor 1254) on serum levels of lipoprotein cholesterol in Fischer rats

✍ John W. Carter 📂 Article 📅 1985 🏛 Springer 🌐 English ⚖ 252 KB

BLOOD SERUM LIPID PATTERNS OF ADOLESCENT

BLOOD SERUM LIPID PATTERNS OF ADOLESCENT BOYS FED CORN OIL, PEANUT OIL, OR SAFFLOWER OIL

✍ C. KIES; M. E. LOPEZ-RICO; H. M. FOX; K. M. STANEK; A. CHAN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 546 KB

Effect of fish oils on rat plasma lipopr

Effect of fish oils on rat plasma lipoproteins

✍ Daniel Belcher; William Stillwell; Carol A. Langsford; Stephen R. Wassall 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 481 KB

Dietary effects on growth, liver peroxid

Dietary effects on growth, liver peroxides, and serum and lipoprotein lipids in rats fed a thermoxidised and polymerised sunflower oil

✍ Sánchez-Muniz, Francisco J; López-Varela, Sara; Garrido-Polonio, Maria C; Cuesta 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 204 KB

The e †ect on food intake, weight gain, liver lipid peroxides, lipemia and lipoprotein composition was determined in rats fed a diet with 15% sunÑower oil used repeatedly for frying and containing D19% polar material (group 2). These dietary e †ects were compared over a 4 week study period with thos