OBSERVATIONS ON THE CHOLESTEROL, LINOLEIC AND LINOLENIC ACID CONTENT OF EGGS AS INFLUENCED BY DIETARY FATS

被引：62

作者：

FISHER, H

LEVEILLE, GA

机构：

来源：

JOURNAL OF NUTRITION | 1957年 / 63卷 / 01期

关键词：

D O I：

10.1093/jn/63.1.119

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：119 / 129

页数：11

共 11 条

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[9] THE ROLE OF TOCOPHEROL CONTENT IN THE COMPARATIVE STABILITY OF CHICKEN AND TURKEY FAT [J].

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