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Cooking and dressing fats in Sardinia and Corsica

Carcassi, Anna Maria and Giannettini, Jean and Carta, I. and Coinu, Rita and Pranzetti, Paola and Luciani, Anne (1997) Cooking and dressing fats in Sardinia and Corsica. Reproduction Nutrition Development, Vol. 37 (3), p. 347. eISSN 1297-9708. Article.

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DOI: 10.1051/rnd:19970335

Abstract

The type of fat used in cooking and dressing is essential to ensure a proper intake of saturated, monounsaturated and polyunsaturated fatty acids. The aim of this work is to compare the eating habits on two islands of the Mediterranean Sea.

Item Type:Article
ID Code:8415
Status:Published
Refereed:Yes
Uncontrolled Keywords:Fatty acids, eating habits, Corsica, Sardinia
Subjects:Area 05 - Scienze biologiche > BIO/09 Fisiologia
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze fisiologiche, biochimiche e cellulari
Publisher:EDP Sciences
eISSN:1297-9708
Publisher Policy:Depositato per gentile concessione dell'Editore
Additional Information:Poster presented at the Annual symposium on animal and human nutrition, Nantes, 9-11 October 1996.
Deposited On:03 Dec 2012 12:58

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