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.
Cooking and dressing fats in Sardinia and Corsica / Carcassi, Anna Maria; Giannettini, Jean; Carta, I.; Coinu, Rita; Pranzetti, Paola; Luciani, Anne. - 37:3(1997), pp. 347-347. [10.1051/rnd:19970335]
Cooking and dressing fats in Sardinia and Corsica
Carta, I.;Coinu, Rita;
1997-01-01
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.File in questo prodotto:
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