Comprehensive evaluation of fatty acids in foods
- 1 March 1976
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 68 (3) , 224-229
- https://doi.org/10.1016/s0002-8223(21)06346-x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Sunflowers: America’s neglected cropJournal of Oil & Fat Industries, 1972
- Improving high‐erucic oilseeds: Chemically or genetically?Journal of Oil & Fat Industries, 1972
- Composition of seeds of cruciferous oil cropsJournal of Oil & Fat Industries, 1971
- CHEMICAL COMPOSITION OF THE SEED OF SUNFLOWER HYBRIDS AND OPEN POLLINATED VARIETIESJournal of Food Science, 1971
- Der Einfluß der Umwelt auf die Fettzusammensetzung der SojabohneFette, Seifen, Anstrichmittel, 1971
- EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPSJournal of Food Science, 1971
- Oil content, fatty acid composition, and other agronomic characteristics of sunflower introductionsJournal of Oil & Fat Industries, 1967
- THE EFFECT OF TEMPERATURE ON THE OIL CONTENT AND FATTY ACID COMPOSITION OF THE OILS FROM SEVERAL OIL SEED CROPSCanadian Journal of Botany, 1965
- Inheritance of low iodine value of safflower selections from IndiaEconomic Botany, 1963
- Fatty Acid Composition of Shea Butter and Olive Kernel Oil.Acta Chemica Scandinavica, 1959