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Food Oils and Fats pp 203–280Cite as

Nutritional Aspects of Oils and Fats

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Abstract

In this chapter the words “fat” or “fats” are used to designate oils and fats as these terms are used elsewhere in this book.

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Authors
  1. Fred J. Baur Ph.D.
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© 1995 Springer Science+Business Media Dordrecht

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Baur, F.J. (1995). Nutritional Aspects of Oils and Fats. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_13

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  • DOI: https://doi.org/10.1007/978-1-4757-2351-9_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-4737-6

  • Online ISBN: 978-1-4757-2351-9

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