Cut the Fat - Keep the Flavor -- Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils (grades 6-12)

This educational resource is no longer available.

This publication introduces advanced middle school or high school students to agricultural genetics advances that are bringing new products to the marketplace that are lower in saturated fat.

Pages / Length: 92
Publication Date: 04/1999

Permanent link for this product: https://store.extension.iastate.edu/product/671