CHOLESTEROL

Abstract

Cholesterol is one of the most talked about substances in modern nutrition. This is due to the publicity given by the media to the relation between plasma cholesterol levels and coronary heart disease. However, the properties of cholesterol itself are less widely known, and this article seeks to describe some of its characteristics.

Citation

Gordon, M. (1985), "CHOLESTEROL", Nutrition & Food Science, Vol. 85 No. 3, pp. 10-11. https://doi.org/10.1108/eb059065