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7. [Fat and fatty acids chosen in chocolates content]. Tarkowski A; Kowalczyk M Rocz Panstw Zakl Hig; 2007; 58(1):351-6. PubMed ID: 17711134 [TBL] [Abstract][Full Text] [Related]
8. Fatty acids and polyunsaturates in some common Malaysian cooking oils. Ng TK; Chong YH Med J Malaysia; 1979 Jun; 33(4):331-3. PubMed ID: 522745 [No Abstract] [Full Text] [Related]
9. [Stability of the fat component of new type mayonnaises: mayonnaise pastes with vegetables and Crambe during preservation]. L'vovich NA; Kulakova SN; Baranov VS; Mikhaĭlov VS; Vasilenko ZV Vopr Pitan; 1984; (2):66-7. PubMed ID: 6741026 [No Abstract] [Full Text] [Related]
10. Evaluation of modern foods as sources of lipids. In: lipids, malnutrition & the developing brain. Houtsmuller UM Ciba Found Symp; 1971; ():211-25. PubMed ID: 4949877 [No Abstract] [Full Text] [Related]
11. FDA ruling dealing with the food labeling of fats and oils. Robertson CJ Prev Med; 1972 Mar; 1(1):244-7. PubMed ID: 5069009 [No Abstract] [Full Text] [Related]
12. Effects of dietary fats on the fatty acid composition of enamel and dentinal lipids of rabbit molars. Das SK; Adhikary PK; Bhattacharyya DK J Dent Res; 1976; 55(6):1061-6. PubMed ID: 1069752 [TBL] [Abstract][Full Text] [Related]
13. [Clinical significance of gas-chromatographic dietary fat analysis]. Reuter W; Heybey U Z Gesamte Inn Med; 1984 Sep; 39(18):450-3. PubMed ID: 6506820 [TBL] [Abstract][Full Text] [Related]
14. Trans-unsaturated fatty acids in margarines and human subcutaneous fat in Israel. Enig MG; Budowski P; Blondheim SH Hum Nutr Clin Nutr; 1984 May; 38(3):223-30. PubMed ID: 6086551 [TBL] [Abstract][Full Text] [Related]
15. [Fat and fatty acid content in selected powdered ready to eat dishes]. Daniewski M; Balas J; Pawlicka M; Filipek A; Mielniczuk E; Jacórzyński B Rocz Panstw Zakl Hig; 2003; 54(2):169-74. PubMed ID: 14531082 [TBL] [Abstract][Full Text] [Related]
16. [Is the current nutrition of children too rich in fat? (author's transl)]. Pape E Monatsschr Kinderheilkd (1902); 1973 Aug; 121(8):534-4. PubMed ID: 4747289 [No Abstract] [Full Text] [Related]
17. Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein. Sangor MR; Pratt DE J Am Diet Assoc; 1974 Mar; 64(3):268-70. PubMed ID: 4855891 [No Abstract] [Full Text] [Related]
18. Changes in chemical composition of frozen coated fish products during deep-frying. Pérez-Palacios T; Petisca C; Casal S; Ferreira IM Int J Food Sci Nutr; 2014 Mar; 65(2):212-8. PubMed ID: 24215289 [TBL] [Abstract][Full Text] [Related]