Examination of Lipid Fraction Quality of Margarine
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb17857.x/fullpdf
Reference23 articles.
1. Determination of trans fatty acids and fatty acid profiles in margarines marketed in spain
2. Effects of conventional and microwave heating on the degradation of olive oil
3. Measurement of degradation of the lipid fraction in margarines
4. Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables
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