Study of trans Fatty Acid Content in Commercial Foods in Japan : VI Chocolate and Chocolate Confectionery

Journal of Oleo Science

Volumn 50, Issue 1, 2001, Pages 49-55

  Matsuzaki, Hisashi ^a   Aoyama, Minoru ^a   Baba, Akira ^b   Maruyama, Takenori ^a   Niiya, Isao ^a   Yanagita, Teruyoshi ^c   Sugano, Michihiro ^d  

^a Support Center for Advanced Telecommunications Technology Research Foundation   (Japan)

^b Shortening Lard Industries Association   (Japan)

^c SAGA UNIVERSITY   (Japan)

^d PREFECTURAL UNIVERSITY OF KUMAMOTO   (Japan)

Author keywords

chocolate; chocolate cake; chocolate applicated sweet; cocoa butter substitute; trans fatty acid

Indexed keywords

EID: 76749088046     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.50.49     Document Type: Article

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