Formation of trans fats during food preparation

Canadian Journal of Dietetic Practice and Research

Volumn 73, Issue 2, 2012, Pages 98-101

  Przybylski, Roman ^a   Aladedunye, Felix A ^a  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CANOLA OIL; MONOUNSATURATED FATTY ACID; TRANS FATTY ACID; UNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; COOKING; HEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION;

COOKING; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; HOT TEMPERATURE; OXIDATION-REDUCTION; PLANT OILS; TRANS FATTY ACIDS;

BRASSICA NAPUS VAR. NAPUS; CUCURBITA PEPO VAR. MELOPEPO;

EID: 84861536365     PISSN: 14863847     EISSN: None     Source Type: Journal    
DOI: 10.3148/73.2.2012.98     Document Type: Article

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