Essential fatty acids and trans contents of some oils, margarine and other food fats-Reference-Cited by-同舟云学术

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Essential fatty acids and trans contents of some oils, margarine and other food fats

Published:1984-01 Issue:2 Volume:13 Page:85-101
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kochhar S.P.,Matsui T.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Dietary fats and coronary heart disease: Unfinished business;Ahrens;Lancet,1979

2. Isolated trans isomers. Official Method Cd 14–61;American Oil Chemists' Society,1973

3. Effect of trans acids on the metabolism of linoleic acid in the rat and humans;Anderson;J. Am. Oil Chem. Soc.,1980

4. Lipids in human nutrition;Brisson,1982

5. Preparation of methyl esters of fatty acids;British Standards Institution,1980

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1. Quantitative Analysis, Infrared;Encyclopedia of Analytical Chemistry;2022-12-14

2. Chemical Composition of Fat and Oil Products;Handbook of Food Chemistry;2015

3. Chemical Composition of Fat and Oil Products;Handbook of Food Chemistry;2015

4. Quantitative Analysis, InfraredUpdate based on the original article by Frederic Cadet,Encyclopedia of Analytical Chemistry, © 2000, John Wiley & Sons, Ltd.;Encyclopedia of Analytical Chemistry;2012-09-15

5. Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties;Korean Journal for Food Science of Animal Resources;2009-08-31

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