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THE EFFECT OF BEEF FAT INTERESTERIFICATION ON THE GUINEA PIG'S LIPID PROFILE
Properties of fats are determined by the composition and position (sn-1,2,3) of fatty acids in the fat molecule. Palmitic acid is one of the most atherogenic fatty acids in the sn-2. Interesterification will change the position of palmitic acid in the fat molecule. This study aimed to determine the
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