Fat content and composition of animal products proceedings of a symposium, Washington, D.C., December 12-13, 1974 (National Academy of Sciences, 1976)
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002
Includes bibliographical references
Introductory remarks / L.J. Filer, Jr. -- Overview of the role of animal products in human nutrition / C. Edith Weir -- Health-related aspects of animal products for human consumption / H.N. Munro -- The consumer's desire for animal products / A.M. Pearson -- Altering fat content of animal products through genetics, nutrition, and management / Sylvan H. Wittwer -- Genetics of fat content in animal products / R.L. Wilham -- Nutrition and management aspects of nonruminant animals related to reduction of fat content in meat / Gerald F. Combs -- Eliminating excess fat in meat animals / T.J. Cunha -- Eating quality of meat animal products and their fat content / G.C. Smith, Z.L. Carpenter -- The federal grading system for animal products / John C. Pierce -- Market implications of changing fat content of milk and dairy products / Truman F. Graf -- Status report on the alteration of fatty acid and sterol composition n lipids in meat, milk, and eggs / Joel Bitman -- Commentary / Gilbert A. Leveille -- Commentary / E.C. Naber