Polyunsaturated Fatty Acids in Fat-Modified Eggs.
Summary rept. 1 Dec 71-1 Feb 72,
SCHOOL OF AEROSPACE MEDICINE BROOKS AFB TEX
Pagination or Media Count:
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
- Food, Food Service and Nutrition