EFFECT OF HYDROGENATION ON THE CHEMICAL-COMPOSITION OF CANOLA OIL

被引：7

作者：

BANSAL, JD

DEMAN, JM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07681.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1338 / 1344

页数：7

共 18 条

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[3]

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[4] LINOLEIC-ACID AND TRANS FATTY-ACIDS OF MARGARINES [J].

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GRAY, LM ;

HOLLYWOOD, R .

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[5] HYDROGENATION OF EDIBLE OILS [J].

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[6]

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[7] HYDROGENATION OF CANOLA OIL - INFLUENCE OF CATALYST CONCENTRATION [J].

ELSHATTORY, Y ;

DEMAN, L ;

DEMAN, JM .

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[8]

ELSHATTORY Y, 1981, J FOOD TECHNOL

[9] TRANS-ISOMERIC FATTY-ACIDS PRESENT IN WEST-GERMAN MARGARINES, SHORTENINGS, FRYING AND COOKING FATS [J].

HECKERS, H ;

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[10]

JACKSON HW, 1980, CAN I FOOD SCI TECHN, pA19

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