CHEMICAL AND PHYSICAL CHANGES INDUCED IN FOOD FATS DURING THE PROCESS OF HEATING AND THEIR EFFECT ON THE HISTOLOGICAL PICTURE OF GUINEA-PIG ORGANS.
D000818:Animals; D001018:Aortic Diseases; D001161:Arteriosclerosis; D002079:Butter; D002113:Calcification, Physiologic; D002784:Cholesterol; D003296:Cooking; D004041:Dietary Fats; D006168:Guinea Pigs; D006361:Heating; D006651:Histocytochemistry; D006358:Hot Temperature; D050356:Lipid Metabolism; D008099:Liver; D009206:Myocardium; D009336:Necrosis; D009821:Oils; D010336:Pathology; D012106:Research; D046509:Tissue Culture Techniques; D014116:Toxicology
D004041:Dietary Fats; D009821:Oils; D002079:Butter; D002784:Cholesterol
AORTIC DISEASES; ARTERIOSCLEROSIS; BUTTER; CALCIFICATION; CHOLESTEROL; COOKERY; DIETARY FATS; EXPERIMENTAL LAB STUDY; GUINEA PIGS; HEAT; HISTOCYTOCHEMISTRY; LIPID METABOLISM; LIVER; MYOCARDIUM; NECROSIS; OILS; PATHOLOGY; TISSUE CULTURE; TOXICOLOGIC REPORT