Health issues
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/VJ72420450HVWU87.pdf
Reference66 articles.
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3. It is more important to increase the intake of unsaturated fats than to decrease the intake of saturated fats: evidence from clinical trials relating to ischemic heart disease;OLIVER;Am J Clin Nutr,1997
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1. Virgin Olive Oil as Frying Oil;Comprehensive Reviews in Food Science and Food Safety;2017-05-12
2. TRANS FATTY ACID CONTENT IN FOODS MARKETED IN THE COMMUNITY OF MADRID (SPAIN);NUTR HOSP;2014
3. Comparing the Sensory Characteristics of Doughnuts Made WithTrans-Fat-Free Canola Shortening,Trans-Fat-Free Palm Shortening, andTrans-Fat Vegetable/Soybean Shortening;Journal of Culinary Science & Technology;2010-08-18
4. Sensory evaluation of salted trans fat-free french fries vs. salted trans fat french fries;Journal of Foodservice;2007-10-28
5. Oils and Fats: Changes due to Culinary and Industrial Processes;International Journal for Vitamin and Nutrition Research;2006-07-01
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