Trans-free fats with the products of the oil palm − a selective review
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DOI: 10.17221/688-cjfs
Abstract: The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible.… read more here.
Keywords: fats products; products oil; free fats; trans free ... See more keywords