Fat Content and Composition of Animal Products:

Proceedings of a Symposium

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Size: 245 pages, 6 x 9

Publication Year:1976

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PAPERBACK ISBN-10: 0-309-07493-2 ISBN-13: 978-0-309-07493-3	$65.75	Add to Cart

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Authors:
Board on Agriculture and Renewable Resources, Commission on Natural Resources, Food and Nutrition Board, Assembly of Life Sciences, National Research Council
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Table of Contents
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Front Matter	i-x
Introductory Remarks	1-4	(skim)
Overview of the Role of Animal Products for Human Consumption	5-23	(skim)
Health-Related Aspects of Animal Products for Human Consumption	24-44	(skim)
The Consumer's Desire for Animal Products	45-79	(skim)
Altering Fat Content of Animal Products through Genetics, Nutrition, and Managament	80-84	(skim)
Genetics of Fat Content in Animal Products	85-100	(skim)
Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk	101-115	(skim)
Nutrition and Management Aspects of Nonruminant Animals Related to Reduction of Fat Content in Meat	116-142	(skim)
Eliminating Excess Fat in Meat Animals	143-146	(skim)
Eating Quality of Meat Animal Products and Their Fat Content	147-182	(skim)
The Federal Grading System for Animal Products	183-188	(skim)
Market Implications of Changing Fat Content of Milk and Dairy Products	189-199	(skim)
Status Report on the Alteration of Fatty Acid and Sterol Composition in Lipids in Meat, Milk, and Eggs	200-237	(skim)
Commentary: Gilbert A. Leville	238-239	(skim)
Commentary: E.C. Naber	240-244	(skim)
Participants	245-245	(skim)

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Fat Content and Composition of Animal Products:

Proceedings of a Symposium

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