Polyunsaturated Fatty Acids in Fat-Modified Eggs.
Abstract
The purported high content of polyunsaturated fatty acids was tested in a brand of commercially available fat-modified eggs. Both the modified and control eggs, obtained from the same source, were analyzed for total lipids, iodine values, and fatty acid composition. The results indicate a slight increase (P < .02) of oleic acid in the modified eggs, with all other values essentially unchanged from the control group. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Nov 01, 1972
- Accession Number
- AD0751240
Entities
People
- James K. Farquhar
- Ramiro P. Villanueva
Organizations
- United States Air Force School of Aerospace Medicine