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

J. Gouws

doi:10.4102/satnt.v18i2.719

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

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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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