Other
Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils
Extension and Outreach Publications
Series Title
4-H
Number
4H 956
Publication Date:
4-1-1999
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:
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Citation Information
Melva L. Berkland, Debbie Curry, Walter Fehr, Lori Miller, et al.. "Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils" (1999) Available at: http://works.bepress.com/walter-fehr/4/