Advanced search

Trans and polyunsaturated fatty acid content of some bakery fats.

(1996) FETT-LIPID. 98(4). p.141-144
Author
Organization

Citation

Please use this url to cite or link to this publication:

Chicago
DEGREYT, W, M KELLENS, and André Huyghebaert. 1996. “Trans and Polyunsaturated Fatty Acid Content of Some Bakery Fats.” Fett-lipid 98 (4): 141–144.
APA
DEGREYT, W., KELLENS, M., & Huyghebaert, A. (1996). Trans and polyunsaturated fatty acid content of some bakery fats. FETT-LIPID, 98(4), 141–144.
Vancouver
1.
DEGREYT W, KELLENS M, Huyghebaert A. Trans and polyunsaturated fatty acid content of some bakery fats. FETT-LIPID. 1996;98(4):141–4.
MLA
DEGREYT, W, M KELLENS, and André Huyghebaert. “Trans and Polyunsaturated Fatty Acid Content of Some Bakery Fats.” FETT-LIPID 98.4 (1996): 141–144. Print.
@article{188539,
  author       = {DEGREYT, W and KELLENS, M and Huyghebaert, Andr{\'e}},
  issn         = {0931-5985},
  journal      = {FETT-LIPID},
  language     = {eng},
  number       = {4},
  pages        = {141--144},
  title        = {Trans and polyunsaturated fatty acid content of some bakery fats.},
  volume       = {98},
  year         = {1996},
}