Trans fatty acid content in spanish shortenings determined by gas chromatography and fourier transformed infrared spectroscopy

Trans fatty acid content in spanish shortenings determined by gas chromatography and fourier transformed infrared spectroscopy

Trabajo presentado en la Nutrition week 2000 (Dairy nutrition for a health future), celebrada en Dublín el 29 y 30 de mayo de 2000.

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Bibliographic Details
Main Authors:	Alonso López, Leocadio, Carmona, Pedro, Fraga, M. J., Juárez, Manuela
Format:	comunicación de congreso biblioteca
Published:	2000-05
Online Access:	http://hdl.handle.net/10261/111115
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