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The risk of cardiovascular diseases can be decreased about 30% by increasing the consumption of <br /> <br /> unsaturated fatty acids and reducing the consumption of saturated fatty acids . Cooking oil is one of the <br /> <br /> source of saturated and unsaturated fatty acid...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/26616 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |