Cooking and dressing fats in Sardinia and Corsica

Autor:	Jean Giannettini, Anna Maria Carcassi, Rita Coinu, Anne Luciani, I. Carta, Paola Pranzetti
Přispěvatelé:	Revues Inra, Import
Jazyk:	francouzština
Rok vydání:	1997
Předmět:	chemistry.chemical_classification [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition Mediterranean sea chemistry [SDV.BDD] Life Sciences [q-bio]/Development Biology Food science Biology BIO/09 Fisiologia Eating habits [SDV.BDLR] Life Sciences [q-bio]/Reproductive Biology Polyunsaturated fatty acid
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dae17043660013f6d8477434cd394dc8 https://hal.science/hal-00899989 Zobrazit plný text záznamu