Fatty Acids in Foods and Their Health Implications

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Ching Kuang Chow
Marcel Dekker, Incorporated, 1992 - Fatty acids - 890 pages
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Considerable information concerning various aspects of fats and oils has been accumulated during the past decades. Publications dealing primarily with the chemistry and composition of fatty acids in foods are available. There are also books specifically addressing the biological and health effects o

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Chemical and Physical Properties of Fatty Acids
Fatty Acids in Meats and Meat Products

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