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.
No abstract available

MeSH terms

  • Diet*
  • Fat Substitutes*
  • Fats*
  • Humans

Substances

  • Fat Substitutes
  • Fats