a. 129
b. 100
c. 77
d. 55
b. 100
c. 77
d. 55
Factors than can decrease the risk of esophageal cancer include:
a. intake of high-vitamin C foods.
b. intake of alcohol.
c. intake of high-calcium foods.
d. intake of high-sugar foods
a
Nutritional Science
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Fill in the blank(s) with the appropriate word(s).
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A) Unsaturated fats B) Saturated fats C) Triglycerides D) Lipids
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a. cartilage. b. fibrin. c. amyloid. d. collagen.
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