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Title:The Effect of Thermally Oxidized Oil and Protein on Serum Cholesterol Andlipoprotein Levels, and on The Incidence of Experimental Atherosclerosis
Author(s):Nishida, Toshiro
Department / Program:Food Technology
Discipline:Food Technology
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
Issue Date:1957
Type:Text
Language:English
Description:94 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1957.
URI:http://hdl.handle.net/2142/57761
Other Identifier(s):(UMI)AAI0020879
Date Available in IDEALS:2014-12-05
Date Deposited:1957


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