Trans-free fats with the products of the oil palm - a selective review
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. Palm oil and palm kernel oil are readily available and economical sources of solid fat....
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2007-08-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200704-0002_trans-free-fats-with-the-products-of-the-oil-palm-a-selective-review.php |