Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-26T01:09:09.606Z Has data issue: false hasContentIssue false
  • English
  • Français

Heat-induced changes during processing and use of edible fats

Published online by Cambridge University Press:  28 February 2007

C. B. Barrett  and
Caryl M. Henry
C. B. Barrett
Affiliation:
Unilever Research Laboratory, The Frythe, Welwyn, Hertfordshire
Caryl M. Henry
Affiliation:
Unilever Research Laboratory, The Frythe, Welwyn, Hertfordshire
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Nutritional and Toxicity Problems Associated With Fats
Information
Proceedings of the Nutrition Society , Volume 25 , Issue 1 , March 1966 , pp. 4 - 9
Copyright
Copyright © The Nutrition Society 1966

References

REFERENCES

Banks, A., Fazakerley, S., Keay, J. N. & Smith, J. G. M. (1961). J. Sci. Fd Agric. 12, 724.CrossRefGoogle Scholar
Clingman, A. L., Rivett, D. E. A. & Sutton, D. A. (1954). J. chem. Soc. p. 1088.CrossRefGoogle Scholar
Paschke, R. F., Peterson, L. E. & Wheeler, D. H. (1964). J. Am. Oil Chem. Soc. 41, 723.Google Scholar