Studies on Cooking Fats and Oils-Reference-Cited by-同舟云学术

Studies on Cooking Fats and Oils

Published:1963-05 Issue:5 Volume:42 Page:394-398
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

FLEISCHMAN ALAN I.,FLORIN ALVIN,FITZGERALD JOHN,CALDWELL ANNE B.,EASTWOOD GERTRUDE

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference22 articles.

1. Regulation of serum cholesterol in man;Gordon;Postgrad. Med. J.,1959

2. The influence of dietary fats on serum-lipid levels in man;Ahrens;Lancet,1957

3. Family diet pattern for lowering the serum cholesterol level;Swell;Amer. J. Clin. Nutr.,1962

4. Bierenbaum, M. L., Green, D. P., Gherman, C., Florin, A., and Caldwell, A. B.: The effect of two low fat dietary patterns on the blood cholesterol levels of young coronary male patients. In press.

5. Blood cholesterol and coronary heart disease;Bierenbaum;J. Med. Soc. New Jersey,1961

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1. Effect of salting and roasting on the lipids of Iranian pistachio kernels;International Journal of Food Science & Technology;2007-06-28

2. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988

3. Effect of electronic cooking on fatty acids in meats;Journal of the American Dietetic Association;1975-09

4. Degradation of linoleic acid in deep-fried potatoes1;Journal of the American Dietetic Association;1973-11

5. Fatty acids in foods served in a university food service;Journal of the American Dietetic Association;1972-08