Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils
Download Full Text
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.
Office of Biotechnology
Biotechnology | Food Science
Berkland, Melva L.; Curry, Debbie; Fehr, Walter; Miller, Lori; Mills, Jodi; and Webber, Glenda, "Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils" (1999). Extension and Outreach Publications. 262.
Iowa State University Extension and Outreach publications in the Iowa State University Digital Repository are made available for historical purposes only. The information contained in these publications may be out of date. For current publications and information from Iowa State University Extension and Outreach, please visit