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Characterization of quality of fat in processed foods by fatty acid analysis and high-performance size-exclusion chromatography

Characterization of quality of fat in processed foods by fatty acid analysis and high-performance size-exclusion chromatography

Fett/Lipid 98(7/8): 257-260

The quality of fat in 10 different types of processed foods, including snack foods, deep fat fried products, bakery products and fish and meat products was studied. Crude fat was analysed gravimetrically and the fatty acid composition by capillary gas chromatography. Triacylglycerol equivalents, representing the total amount of triacylglycerol shaped fat in the samples, were calculated from the results of fatty acid analysis.

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Accession: 002775894

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DOI: 10.1002/lipi.19960980707

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