Low-cholesterol eggs
1989
Liebman, B.
The USDA changed its estimate of the cholesterol content of the average egg from 274 mg to 213 mg. This new estimate is due to improved testing methods, not to the fact that egg producers have been able to develop a lower cholesterol egg as some producers claim. Meat producers have now asked USDA to reevaluate the amounts of cholesterol in their products.
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书目信息
Nutrition action health letter
卷
16
期
6
页码
8
- 8
ISSN
0199-5510
其它主题
Egg composition; Food misinformation; Usda
语言
英语
类型
Journal Article; Text
2024-02-28
MODS