title: Preference for high-fat food in mice: fried potatoes compared with boiled potatoes.
authors.affiliation: Laboratory of Nutritional Chemistry, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto, 606-8502, Japan. imaizumi@kais.kyoto-u.ac.jp
authors.forename: M
authors.initials: M
authors.lastname: Imaizumi
authors.forename: M
authors.initials: M
authors.lastname: Takeda
authors.forename: A
authors.initials: A
authors.lastname: Suzuki
authors.forename: S
authors.initials: S
authors.lastname: Sawano
authors.forename: T
authors.initials: T
authors.lastname: Fushiki
mesh_terms: D000818:Animals; D002755:Choice Behavior; D003296:Cooking; D003314:Corn Oil; D004041:Dietary Fats / Q000008:administration & dosage* / Q000494:pharmacology; D004435:Eating; D005518:Food Preferences; D008297:Male; D051379:Mice; D009055:Mouth / Q000502:physiology; D012677:Sensation / Q000502:physiology; D011198:Solanum tuberosum
chemical_list: D004041:Dietary Fats; D003314:Corn Oil; C029310:lard