Effect of Polyunsaturated Eggs on Serum Cholesterol
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference17 articles.
1. Use of fat-modified foods for serum cholesterol reduction;Green;J. A. M. A,1963
2. A simplified method for the estimation of total cholesterol in serum and demonstration of its specificity;Abell;J. Biol. Chem.,1952
3. Lowering blood lipid levels by changing food patterns;Brown;J. A. M. A.,1958
4. Fashioning a practical vegetable-oil food pattern;Brown;J. Am. Dietet. A.,1961
5. Official Methods of Analysis. 8th ed.,1955
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Rationale of the diet-heart statement of the American Heart Association. Report of the AHA nutrition committee.;Arteriosclerosis: An Official Journal of the American Heart Association, Inc.;1982-03
2. Polyunsaturated meat and dairy products in fat–modified food patterns for hyperlipidemia;Journal of the American Dietetic Association;1976-09
3. The Cholesterol Problem, the Egg and Lipid Metabolism in the Laying Hen;Poultry Science;1976-01
4. Nutritional Suggestions for the Primary Prevention of Coronary Heart Disease;Journal of the American Dietetic Association;1966-02
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