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April 1, 1989Journal of the American Oil Chemists Society

Cholesterol oxides in Swedish food and food ingredients: Lard and bacon

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JNJaffar Nourooz‐ZadehUrmia University LALars‐Åke AppelqvistSwedish Asthma and Allergy Association

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Cite This Study

Nourooz‐Zadeh et al. (1989) studied this question.

synapsesocial.com/papers/6a93cd2069268fabf17c2fb4 https://doi.org/10.1007/bf02885453

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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

1Fat Components, Unsaponifiable Fraction of Pork Fat as Related to Boar Odor1965 · 19 citations
2Cholesterol Oxides in Swedish Foods and Food Ingredients: Fresh Eggs and Dehydrated Egg Products1987 · 105 citations