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Heat-induced changes during processing and use of edible fats

Published online by Cambridge University Press:  28 February 2007

C. B. Barrett  and
Caryl M. Henry
C. B. Barrett
Affiliation:
Unilever Research Laboratory, The Frythe, Welwyn, Hertfordshire
Caryl M. Henry
Affiliation:
Unilever Research Laboratory, The Frythe, Welwyn, Hertfordshire
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Abstract

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Information

Type
Nutritional and Toxicity Problems Associated With Fats
Information
Proceedings of the Nutrition Society , Volume 25 , Issue 1 , March 1966 , pp. 4 - 9
Copyright
Copyright © The Nutrition Society 1966

References

REFERENCES

Banks, A., Fazakerley, S., Keay, J. N. & Smith, J. G. M. (1961). J. Sci. Fd Agric. 12, 724.CrossRefGoogle Scholar
Clingman, A. L., Rivett, D. E. A. & Sutton, D. A. (1954). J. chem. Soc. p. 1088.CrossRefGoogle Scholar
Paschke, R. F., Peterson, L. E. & Wheeler, D. H. (1964). J. Am. Oil Chem. Soc. 41, 723.Google Scholar