Research Letter

A comparison of the lipid components of springbok meat with those of beef and the related importance on aspects of health

J. Gouws
Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie | Vol 18, No 2 | a719 | DOI: https://doi.org/10.4102/satnt.v18i2.719 | © 1999 J. Gouws | This work is licensed under CC Attribution 4.0
Submitted: 12 July 1999 | Published: 12 July 1999

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J. Gouws,, South Africa

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Abstract

Coronary heart diseases are today considered an epidemic and dieticians suggest a drastically reduced intake of saturated fatty acids.

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