Give possible biochemistry explanation why the American Heart Association recommend the use of canola oil or olive oil rather than coconut oil in cooking?
Give possible biochemistry explanation why the American Heart Association recommend the use of canola oil or olive oil rather than coconut oil in cooking?
Chapter10: Reconstitution Of Powdered Drugs
Section: Chapter Questions
Problem 3.4P
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Give possible biochemistry explanation why the American Heart Association recommend the use of canola oil or olive oil rather than coconut oil in cooking?
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