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Fat Content and Composition of Animal Products : Proceedings of a Symposium, Washington, D.C., December 12-13, 1974 /

Format: Book
Language:English
Published: Washington, D.C. : National Academy of Sciences, 1976.
Subjects:
Food of animal origin > Fat content
Animal products > Composition.
Animals.
Dairy Products.
Dietary Fats.
Fish Products.
Meat.
Poultry Products.
Food of animal origin > Fat content.
Animaux (Aliment) > Teneur en lipides > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Aliments d'origine animale > Teneur en lipides
Online Access:http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=14121
Table of Contents:
  • Introductory remarks / L.J. Filer, Jr.
  • Overview of the role of animal products in human nutrition / C. Edith Weir
  • Health-related aspects of animal products for human consumption / H.N. Munro
  • The consumer's desire for animal products / A.M. Pearson
  • Altering fat content of animal products through genetics, nutrition, and management / Sylvan H. Wittwer
  • Genetics of fat content in animal products / R.L. Wilham
  • Nutrition and management aspects of nonruminant animals related to reduction of fat content in meat / Gerald F. Combs
  • Eliminating excess fat in meat animals / T.J. Cunha
  • Eating quality of meat animal products and their fat content / G.C. Smith, Z.L. Carpenter
  • The federal grading system for animal products / John C. Pierce
  • Market implications of changing fat content of milk and dairy products / Truman F. Graf
  • Status report on the alteration of fatty acid and sterol composition n lipids in meat, milk, and eggs / Joel Bitman
  • Commentary / Gilbert A. Leveille
  • Commentary / E.C. Naber.

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