Part,  Chapter, Paragraph

1   II,     5.  2.  3|     changing from butter and “hard” margarine to mono- and poly-unsaturated
2   II,     5.  2.  3| poly-unsaturated oils and to “soft” margarine, from whole fat to low fat
3  III,    10.  2.  1|            Fortification of milk or margarine provides a means to improve