On Mon, 22 Sep 1997, Gary Ditta wrote:
> Stefansson does refer to mutton as having "hard" fat (DISCOVERY, p. 383).
> Is mutton fat noticeably harder than non-kidney beef fat? Possibly higher %
> stearate on avg?
Where does one look up such information as the fat composition of
various foods? Are there reference books for this sort of thing?
Todd Moody
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