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We examined the contribution of unsaponifiable fraction, a model for minor substances in food fat, on the preference for beef tallow in C57Black/6NCrj mice. First, we tested the difference in preference among three kinds of beef tallow in mice by a two-bottle choice test. The beef tallow samples were preferred in the order 'premium' food-use, food-use, and chemical grades. The amount of unsaponifiable...
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