Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils

Title

Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils

Series Title

4-H

Number

4H 956

Files

Link to Full Text

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Publication Date:

4-1999

Status

Current

Description

This publication introduces advanced middle school or high school students to agricultural genetics advances that are bringing new products to the marketplace that are lower in saturated fat.

Department

Office of Biotechnology

Disciplines:

Biotechnology | Food Science

Disclaimer

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Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils

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