This review deals with the topic of fat and cholesterol intakes derived from the consumption of meat and meat products and the impact that the development of low-fat products might have. The relationship between fat and cholesterol intake and blood cholesterol levels are discussed in the light of the most recent findings.

Calorific value and cholesterol content of normal and low-fat meat and meat products / CHIZZOLINI R.; ZANARDI E.; DORIGONI V.; GHIDINI S.. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 10(1999), pp. 119-128.

Calorific value and cholesterol content of normal and low-fat meat and meat products

CHIZZOLINI, Roberto;ZANARDI, Emanuela;GHIDINI, Sergio
1999

Abstract

This review deals with the topic of fat and cholesterol intakes derived from the consumption of meat and meat products and the impact that the development of low-fat products might have. The relationship between fat and cholesterol intake and blood cholesterol levels are discussed in the light of the most recent findings.
Calorific value and cholesterol content of normal and low-fat meat and meat products / CHIZZOLINI R.; ZANARDI E.; DORIGONI V.; GHIDINI S.. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 10(1999), pp. 119-128.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1454123
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