TransFatty Acids in Bakery Products from 14 European Countries: the TRANSFAIR Study

The fatty acid composition of bakery products from 14 European countries was analyzed with particular emphasis ontransfatty acids. The proportion oftransfatty acids in cookies and biscuits ranged from

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Bibliographic Details
Published in:Journal of food composition and analysis 1998-06, Vol.11 (2), p.161-169
Main Authors: van Erp-baart, M-A., Couet, C., Cuadrado, C., Kafatos, A., Stanley, J., van Poppel, G.
Format: Article
Language:English
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Description
Summary:The fatty acid composition of bakery products from 14 European countries was analyzed with particular emphasis ontransfatty acids. The proportion oftransfatty acids in cookies and biscuits ranged from
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.1998.0571