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The trans fatty acids of margarines and shortenings

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Journal of the American Oil Chemists Society

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Author information

Authors and Affiliations

  1. Departments of Agricultural Biochemistry and Physiological Chemistry and The Institute of Nutrition and Food Technology, The Ohio State University, Columbus, Ohio

    Ahmed Fahmy Mabrouk & J. B. Brown

Authors
  1. Ahmed Fahmy Mabrouk
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  2. J. B. Brown
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Additional information

From a dissertation submitted by A. F. Mabrouk to The Ohio State University in partial fulfillment of the requirements for the Ph.D. degree, August, 1954.

Supported by a study leave, Cairo University, Giza, Egypt. Present address: Faculty of Agriculture, Cairo University.

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Mabrouk, A.F., Brown, J.B. The trans fatty acids of margarines and shortenings. J Am Oil Chem Soc 33, 98–102 (1956). https://doi.org/10.1007/BF02632289

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  • DOI: https://doi.org/10.1007/BF02632289

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