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pro vyhledávání: '"Mar Verhoeff"'
Autor:
Mar Verhoeff
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 4, Pp 72-76 (2020)
Externí odkaz:
https://doaj.org/article/c503ae07a11c4f0bbd4ab41a39747ffb
Autor:
Gerrit van Duijn, Mar Verhoeff
Publikováno v:
Edible Oil Processing, Second Edition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6264610ad8dd62e7cb3d030d2971747b
https://doi.org/10.1002/9781118535202.ch9
https://doi.org/10.1002/9781118535202.ch9
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, i