Title: Review of the National Academy of Sciences report, "Designing Foods"
First published: 1989
Subjects: Lipids in human nutrition, Meat industry and trade, National Research Council (U.S.)., National Research Council (U.S.). Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, Nutrition, Research
Places: United States
LC classification: KF27 .A33277 1988f