National Food Institute - Technical University of Denmark (DTU) Danish Food Composition Databank - ed. 7.01

The data come from the following source(s):


 Source:  00917      

 

00917

Feeley, R.M., Criner, P.E. and Watt, B.K.

Cholesterol content of foods.

J. Amer. Diet. Ass.

1972

134-149

 


 If the same reference is mentioned several times, it indicates that the value is composed of several values from the same reference.


 

 
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