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정해랑,문현경,송범호 한국지질학회 1991 韓國脂質學會誌 Vol.1 No.1
Since the level of blood choledterol known to be one of the major risk factor for the cardiovascular disease and hypertension, there have been many research to lower the level of blood cholesterol. Because it is known that dietary cholesterol is one of the factor affecting the levels of blood cholesterol, the choleaterol content of foods have been used to guide patient, to educate people for the prevention, and also to do research in the area of nutritional epidemiology. In the published literature, there are different levels of cholesterol for the same food, because of different sampling and analysis methods. Because it is necessary to know the range of cholesterol levels for the same food to use properly, the published literatures are reviewed for the cholesterol content of foods. There were many methods for the analysis of cholesterol contents in foods. Presently, enzyme methods and gas chromatography methods are prevailed. Gas choromatograph methods are known to be more reliable and valid method than other methods.