TransFatty Acids in Bakery Products from 14 European Countries: the TRANSFAIR Study-Reference-Cited by-同舟云学术

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TransFatty Acids in Bakery Products from 14 European Countries: the TRANSFAIR Study

Published:1998-06 Issue:2 Volume:11 Page:161-169
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

van Erp-baart M-A.,Couet C.,Cuadrado C.,Kafatos A.,Stanley J.,van Poppel G.

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Trans;Bayard;J. Am. Oil Chem. Soc.,1995

2. Fatty acid composition of fat in selected food items with emphasis ontrans;Enig;J. Am. Oil Chem. Soc.,1983

3. Isomerictrans;Enig;J. Am. Coll. Nutr.,1990

4. Essential fatty acids andtrans;Kochhar;Food Chem.,1991

5. Trans;Lake;J. Food Comp. Anal.,1996

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