Lowe, B., P.M. Nelson cardiovascular disease photography

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Lowe, B., P.M. Nelson and J.H. Buchanan. 1938. The physical and chemical characteristics of lards and other fats in relation to their culinary value. I. Shortening value in pastry and cookies. Res. Bull. 242. Iowa Agric. Exp. Sta., Ames, Iowa.The shortening values of lard and other fats were compared in pastry and cookies. Variations in the length of time of photography combining the fat with the flour, the length of time of mixing the water with the fat-flour mixture photography and the age photography of the dough were evaluated by measuring the breaking strength of pastry produced under those different conditions. Lee, C., J. Barnett, and P. D. Reaven. 1998. Liposomes enriched in oleic acid are less susceptible to oxidation and have less proinflammatory activity when exposed to oxidizing conditions. J Lipid Res. 39:1239-47. List, G.R., E.A.
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