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Food Microbiology

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Margarine Arachis hypogaea Dietary Fats Plant Oils Cacao Cheese Corn Oil Flavoring Agents Fatty Acids Dairy Products Sapotaceae Soybean Oil Hydrogenation Linoleic Acids, Conjugated Trans Fatty Acids Stearic Acids Food Analysis Lipids Fatty Acids, Monounsaturated Rosmarinus Diacetyl Fats Aflatoxin M1 Triglycerides Diet Cross-Over Studies Fats, Unsaturated Food Contamination Oleic Acids Salmonella Food Poisoning Helianthus Cholesterol Postprandial Period Lipoproteins Food Preservatives Bread Food Packaging Oils Butter Food Handling Milk Food Preservation Diatomaceous Earth Fatty Acids, Unsaturated Dietary Fats, Unsaturated Food Microbiology Feces Fish Oils Theobromine Nuts Thoracic Duct Food Habits Biological Availability Cooking Cholesterol, LDL Eggs Cholesterol, HDL Intestinal Absorption Chylomicrons Oleic Acid Cholesterol, Dietary Food Diet, Fat-Restricted Dietary Carbohydrates Diet Surveys Isomerism Discriminant Analysis Energy Intake Linoleic Acid Apolipoproteins Digestion Body Weight Hypercholesterolemia Eating Food Preferences Blood Glucose Vegetables Taste Salmonella Lipid Metabolism Meat Plant Extracts Mesocricetus Lipid Peroxidation Analysis of Variance Bile Acids and Salts Insulin Cattle Risk Factors Weight Gain Phospholipids Electrophoresis, Gel, Pulsed-Field Rats, Inbred Strains Particle Size Liver Random Allocation Lipoproteins, LDL Chromatography, High Pressure Liquid Spectrum Analysis Disease Outbreaks

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