The improvement of plasma lipid profile after substitution of red meat with chicken is due to a reduction of saturated fatty acids intake

✍ Scribed by Mello, Vanessa D.F; Moulin, Cileide C; Zelmanovitz, Themis; Paggi, Alexandre; Hoeffel, Alice; Leitão, Cristiane; Jucá, Cristiane; Perassolo, Magda S; Azevedo, Mirela J; Gross, Jorge L

• Book ID: 122887874
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 115 KB
• Volume: 50
• Category: Article
• ISSN: 0168-8227
• DOI: 10.1016/S0168-8227(00)81067-0