Problems in estimating amounts of food cholesterol: three methods for mixed diets
1989
Marshall, M.W. | Clevidence, B.A. | Thompson, R.H. Jr | Judd, J.T.
The cholesterol content of foods in controlled diets was determined by three methods. The results as calculated from food tables were compared to results as analyzed by two methods, colorimetry and gas-liquid chromatography (GLC). Cholesterol values analyzed by GLC were about 75 percent of calculated values but only about 50 percent of the colorimetric values.
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