Effecten van vetzuren in de voeding op het totaal-, het LDL- en het HDL-cholesterolgehalte.

R.P. Mensink, J.H.M. de Vries, M.B. Katan

Research output: Contribution to journalArticleProfessional

Original languageDutch
Pages (from-to)178-182
JournalVoeding
Volume51
Issue number7/8
Publication statusPublished - 1990

Keywords

  • cholesterol
  • consumption patterns
  • fatty acids
  • food
  • food composition
  • food hygiene
  • foods
  • health
  • human population
  • lipids
  • nutrition
  • nutritional state
  • nutritive value
  • properties
  • quality

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