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Nutritional impact as structural modification of food fats. An overview

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Chicago
Christophe, Armand. 2003. “Nutritional Impact as Structural Modification of Food Fats. An Overview.” In Essential Fatty Acids and Eicosanoids. Invited Papers from the Fifth International Congress, ed. Y Huang, S Lin, and P Huang, 59–64. AOCS Press.
APA
Christophe, Armand. (2003). Nutritional impact as structural modification of food fats. An overview. In Y Huang, S. Lin, & P. Huang (Eds.), Essential fatty acids and eicosanoids. Invited papers from the fifth international congress (pp. 59–64). AOCS Press.
Vancouver
1.
Christophe A. Nutritional impact as structural modification of food fats. An overview. In: Huang Y, Lin S, Huang P, editors. Essential fatty acids and eicosanoids. Invited papers from the fifth international congress. AOCS Press; 2003. p. 59–64.
MLA
Christophe, Armand. “Nutritional Impact as Structural Modification of Food Fats. An Overview.” Essential Fatty Acids and Eicosanoids. Invited Papers from the Fifth International Congress. Ed. Y Huang, S Lin, & P Huang. AOCS Press, 2003. 59–64. Print.
@inproceedings{214137,
  author       = {Christophe, Armand},
  booktitle    = {Essential fatty acids and eicosanoids. Invited papers from the fifth international congress},
  editor       = {Huang, Y and Lin, S and Huang, P},
  pages        = {59--64},
  publisher    = {AOCS Press},
  title        = {Nutritional impact as structural modification of food fats. An overview},
  year         = {2003},
}