Functional foods: cholesterol-lowering benefits of plant sterols. (Record no. 10610958)

MARC details
000 -LEADER
fixed length control field 00818 a2200241 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250513202143.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200002s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0007-1145
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Thurnham, D I
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20000215
245 00 - TITLE STATEMENT
Title Functional foods: cholesterol-lowering benefits of plant sterols.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. The British journal of nutrition
Date of publication, distribution, etc. Oct 1999
300 ## - PHYSICAL DESCRIPTION
Extent 255-6 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Comment; Journal Article
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Carotenoids
General subdivision blood
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cholesterol
General subdivision blood
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food, Fortified
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Humans
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Phytosterols
General subdivision administration & dosage
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Soybean Oil
General subdivision administration & dosage
773 0# - HOST ITEM ENTRY
Title The British journal of nutrition
Related parts vol. 82
-- no. 4
-- p. 255-6

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