| 000 | 01069 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250511214901.0 | ||
| 264 | 0 | _c19910123 | |
| 008 | 199101s 0 0 eng d | ||
| 022 | _a0028-4793 | ||
| 024 | 7 |
_a10.1056/NEJM199101103240201 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSmall, D M | |
| 245 | 0 | 0 |
_aChemistry in the kitchen. Making ground meat more healthful. _h[electronic resource] |
| 260 |
_bThe New England journal of medicine _cJan 1991 |
||
| 300 |
_a73-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aCholesterol _xanalysis |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aPlant Oils |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 |
_aTriglycerides _xanalysis |
| 700 | 1 | _aOliva, C | |
| 700 | 1 | _aTercyak, A | |
| 773 | 0 |
_tThe New England journal of medicine _gvol. 324 _gno. 2 _gp. 73-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1056/NEJM199101103240201 _zAvailable from publisher's website |
| 999 |
_c1990371 _d1990371 |
||