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Impact of Cooking Methods on Saturated Fat, Sodium, and Omega-3 Content in Animal-Based Foods: Implications for Cardiovascular Risk
Citation
Scherr, C. (2026). Impact of Cooking Methods on Saturated Fat, Sodium, and Omega-3 Content in Animal-Based Foods: Implications for Cardiovascular Risk. Cardio Open, 11(2), 01-08.