Capillary Gas Chromatographic Evaluation of trans-Fatty Acid Content of Food Produced under the Traditional Conditions of Semi-Industrial Frying

HRC Journal of High Resolution Chromatography

Volumn 19, Issue 3, 1996, Pages 180-182

  Oliveira, M Beatriz P P ^a   Ferreira, Margarida A ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Capillary GC; Semi industrial frying; Trans Fatty acids

Indexed keywords

EID: 0006004923     PISSN: 09356304     EISSN: None     Source Type: Journal    
DOI: 10.1002/jhrc.1240190313     Document Type: Article

References (6)

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