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2. Contribution of specific foods to fat, fatty acids, and cholesterol in the development of a food frequency questionnaire in Koreans. Kim J; Kim YJ; Ahn YO; Paik HY; Ahn Y; Tokudome Y; Hamajima N; Inoue M; Tajima K Asia Pac J Clin Nutr; 2004; 13(3):265-72. PubMed ID: 15331339 [TBL] [Abstract][Full Text] [Related]
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4. Relationship between the fatty acid composition of the diet and that of the subcutaneous adipose tissue in individual human subjects. Plakké T; Berkel J; Beynen AC; Hermus RJ; Katan MB Hum Nutr Appl Nutr; 1983 Oct; 37(5):365-72. PubMed ID: 6668222 [TBL] [Abstract][Full Text] [Related]
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6. Individual fatty acids in the British household food supply. Bull NL; Day MJ; Burt R; Buss DH Hum Nutr Appl Nutr; 1983 Oct; 37(5):373-7. PubMed ID: 6668223 [TBL] [Abstract][Full Text] [Related]
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9. Use of published analyses of food items to determine dietary trans octadecenoic acid. van den Reek MM; Craig-Schmidt MC; Clark AJ J Am Diet Assoc; 1986 Oct; 86(10):1391-4. PubMed ID: 3760430 [TBL] [Abstract][Full Text] [Related]
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