Fatty acid composition of Greek margarines and their change in fatty acid content over the past decades

By Kroustallaki Penelope   Tsimpinos George   Vardavas Constantine I.   Kafatos Anthony  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 7, 2011-11 ,pp. : 685-691

Informa Healthcare

Access to resources Recommend Favorite

Phytosterol content of experimental diets differing in fatty acid composition

By Phillips K.M.   Tarrago-Trani M.T.   Stewart K.K.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 415-422

Elsevier

Access to resources Recommend Favorite

Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters

By Osman H.   Suriah A.R.   Law E.C.  

Food Chemistry, Vol. 73, Iss. 1, 2001-04 ,pp. : 55-60

Elsevier

Access to resources Recommend Favorite

Fatty acid content of margarines in the Greek market (including trans-fatty acids): a contribution to improving consumers' information

By Triantafillou Dimitrios   Zografos Vasilios   Katsikas Haralambos  

International Journal of Food Sciences and Nutrition, Vol. 54, Iss. 2, 2003-03 ,pp. : 135-141

Informa Healthcare

Access to resources Recommend Favorite

Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

By Alasalvar C.   Taylor K.D.A.   Zubcov E.   Shahidi F.   Alexis M.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 145-150

Elsevier

Access to resources Recommend Favorite