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Interrelation between Thermally Fractionated Oils (Palm Oil, Beef Tallow and Lard) and Calcium Contents in Diets during Digestion and Absorption of Lipids and Minerals

  • YAMAMOTO Y
  • TSUCHIYA F
Eiyo To Shokuryo (1975) 28(8) 431-439
DOI: 10.4327/jsnfs1949.28.431
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YAMAMOTO, Y., & TSUCHIYA, F. (1975). Interrelation between Thermally Fractionated Oils (Palm Oil, Beef Tallow and Lard) and Calcium Contents in Diets during Digestion and Absorption of Lipids and Minerals. Eiyo To Shokuryo, 28(8), 431–439. https://doi.org/10.4327/jsnfs1949.28.431

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