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Lipids in Nutrition and Health: A Reappraisal
Lipids in Nutrition and Health: A Reappraisal
Lipids in Nutrition and Health: A Reappraisal
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Lipids in Nutrition and Health: A Reappraisal

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Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lipid technology amounting to nearly 60 reviews. The result is a powerful and critical survey of important aspects of lipid nutrition which will be appreciated by lipid technology readers and should be compulsory reading for those not familiar with the original articles.

Areas covered include: influence of dietary fats on the concentrations of lipids carried in the blood and the significance for health, the nutritional and biological properties of the polyunsaturated fatty acids, and lipids in foods and raw materials, among other topics.
LanguageEnglish
Release dateSep 1, 1999
ISBN9780857097989
Lipids in Nutrition and Health: A Reappraisal
Author

M I Gurr

Michael Ian Gurr, Maypole Scientific Services, Isles of Scilly, UK.

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