CHOLESTEROL
254
Abstract
Cholesterol is one of the most talked about substances in modern nutrition. This is due to the publicity given by the media to the relation between plasma cholesterol levels and coronary heart disease. However, the properties of cholesterol itself are less widely known, and this article seeks to describe some of its characteristics.
Citation
Gordon, M. (1985), "CHOLESTEROL", Nutrition & Food Science, Vol. 85 No. 3, pp. 10-11. https://doi.org/10.1108/eb059065
Publisher
:MCB UP Ltd
Copyright © 1985, MCB UP Limited