Fatty Acids in Eleven Brands of Margarine
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference18 articles.
1. Diet and the epidemiology of coronary heart disease;Keys;J.A.M.A.,1957
2. Essential Fatty Acids, Lipid Metabolism and Vascular Disease;Kinsell,1958
3. Cholesterol;Kritchevsky,1958
4. Effects of saturated and unsaturated fat on cholesterol metabolism in the rat;Avigan;Proc. Soc. Exp. Biol. Med.,1958
5. Fats, cholesterol, and coronary heart disease. A review of recent progress;Jolliffe;Circulation,1959
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Evaluation of Transesterified Hardened and Liquid Soybean Oils as Raw Materials for Margarine Oils;Fette, Seifen, Anstrichmittel;1973-01
2. Fatty acids in foods served in a university food service;Journal of the American Dietetic Association;1972-08
3. Fatty Acids in Newer Brands of Margarine1;Journal of the American Dietetic Association;1970-01
4. Fat Content and Fatty Acids in Some Commercial Mixes for Baked Products;Journal of the American Dietetic Association;1963-01
5. Composition of Modem Margarines;Journal of the American Dietetic Association;1962-10
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