A comparison of the coefficient of digestibility and the rate of absorption of several natural and artificial fats as influenced by melting point
J Nutr
.
1947 Feb;33(2):187-94.
doi: 10.1093/jn/33.2.187.
Authors
M E CROCKETT
,
H J DEUEL Jr
PMID:
20283726
DOI:
10.1093/jn/33.2.187
No abstract available
MeSH terms
Diet*
Fat Substitutes*
Fats*
Humans
Substances
Fat Substitutes
Fats