Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-22T22:37:20.335Z Has data issue: false hasContentIssue false

The Physiological Value of Synthetic Fats

Published online by Cambridge University Press:  09 March 2007

H. Kraut
Affiliation:
Max Planck-Institut für Arbeitsphysiologie, Dortmund
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Triglyceride Fats in Human Nutrition
Copyright
Copyright © The Nutrition Society 1949

References

Appel, H., Boumlhm, H., Keil, W. & Schiller, G. (1947). Hoppe-Seyl. Z, 282, 220.CrossRefGoogle Scholar
Flössner, E. (1948). Synthetische Fette, Beiträge sur Ernährungsphysiologie. Leipzig: Johann Ambrosius Barth.Google Scholar
Food and Agriculture Organization of the United Nations (1949). Synthesis Fats—Their Potential Contribution to World Food Requirements. Washington: Food and Agriculture Organization.Google Scholar
Kraut, H., Weischer, Ä. & Hügel, R. (1943). Biochem. Z. 316, 96.Google Scholar
Kraut, H., Weischer, Ä. & Hügel, R. (1944). Biochem. Z. 317, 187.Google Scholar
Kraut, H., Weischer, Ä., Hügel, R. & Stumpff, G. (1948). Biochem. Z. 318, 472.Google Scholar
Thomas, K. & Weitzel, G. (1946). Dtsch. med. Wschr. 71, 18.CrossRefGoogle Scholar
Thomas, K. & Weitzel, G. (1949). Klin. Wochenschr. (In the Press.)Google Scholar
Weitzel, G., Fretzdorff, A., Wojahn, J., Savelsberg, W. & Thomas, K. (1949). Nature, Lond., 163, 406.CrossRefGoogle Scholar