Comprehensive evaluation of fatty acids in foods

Author:

Brignoli Carol A.,Kinsella John E.,Weihrauch John L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference25 articles.

1. Watt, B.K., Merrill, A.L.: Composition of Foods —Raw, Processed, Prepared. Rev. usda Agric. Hand- book, No. 8, 1963.

2. Goddard, V.R., and Goodall, L.: Fatty Acids in Food Fats, usda Home Econ. Research Rept. No. 7, 1959.

3. Nutritive Value of Foods. Revised, usda Home & Garden Bull. No. 72, 1970.

4. Leverton, R.M.: Fats in Food Diet, usda Agric. Info. Bull. No. 361, 1974.

5. Comprehensive evaluation of fatty acids in foods. 1. Dairy products. 3. Eggs egg products;Posati;J Am. Dietet. A,1975

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