Fatty acid composition of meat from ruminants, with special emphasis ontransfatty acids-Reference-Cited by-同舟云学术

Fatty acid composition of meat from ruminants, with special emphasis ontransfatty acids

Published:1998-08 Issue:8 Volume:75 Page:1001-1005
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Leth Torben¹,Ovesen Lars¹,Hansen Kirsten²

Affiliation:

1. Danish Veterinary and Food Administration; Institute of Food Research and Nutrition; 19 Mørkhøj Bygade Søborg DK-2860 Denmark

2. Århus Regional Laboratory; Århus N DK-8200 Denmark

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-998-0278-2.pdf

Reference10 articles.

1. Trans Fatty Acids: Metabolic and Nutritional Significance;Gurr;Int. Dairy Fed. Doc.,1983

2. Fatty Acid Composition of Danish Margarines and Shortenings, with Special Emphasis on trans Fatty Acids;Ovesen;Lipids,1996

3. Trans Unsaturated Fatty Acids in Natural Products and Processed Foods;Sommerfeld;Prog. Lipid Res.,1983

4. Trans Fatty Acids: Time for Legislative Action?;Ovesen;Nutr. Food Sci.,1995

5. Report of the Expert Panel on trans Fatty Acids and Coronary Heart Disease. Trans Fatty Acids and Coronary Heart Disease Risk;Am. J. Clin. Nutr.,1995

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