FATTY ACID COMPOSITION OF DIFFERENT MARGARINES AND BUTTERS FROM PAKISTAN WITH SPECIAL EMPHASIS ON TRANS UNSATURATED CONTENTS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2006.00058.x/fullpdf
Reference14 articles.
1. Determination of trans fatty acids and fatty acid profiles in margarines marketed in spain
2. Fatty acid composition of spanish shortenings with special emphasis on trans unsaturation content as determined by fourier transform infrared spectroscopy and gas chromatography
3. Determination of FA composition and totaltransFA of Turkish margarines by capillary GLC
4. Trans-18:1 acids in french tub margarines and shortenings: Recent trends
5. Fatty acid (FA) composition and contents oftransunsaturated FA in hydrogenated vegetable oils and blended fats from Pakistan
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