Small, D M <br/><br/>
Chemistry in the kitchen. Making ground meat more healthful.  [electronic resource] 

 -  The New England journal of medicine  Jan 1991 
 - 73-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0028-4793 
<br/><br/><label>Standard No.: </label>10.1056/NEJM199101103240201  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Cholesterol--analysis<br/>Cooking<br/>Dietary Fats--analysis<br/>Hot Temperature<br/>Meat--analysis<br/>Plant Oils<br/>Swine<br/>Triglycerides--analysis