MARGARINE: THE OVER-THE TOP FUNCTIONAL FOOD

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HOLLINGSWORTH P.

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Journal Paper

Paper Information

Journal: FOOD TECHNOLOGY Year:2001 | Volume:55 | Issue:1 Page(s): 59-62

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Information Journal Paper

Title

MARGARINE: THE OVER-THE TOP FUNCTIONAL FOOD

Author(s)

HOLLINGSWORTH P. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

FATTY ACID AND STEROL COMPOSITION OF OILS EXTRACTED FROM PISTACHIO, WALNUT, HAZELNUT AND ALMOND EMPLOYING BY COLD PRESS METHOD

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APA: Copy

HOLLINGSWORTH, P.. (2001). MARGARINE: THE OVER-THE TOP FUNCTIONAL FOOD. FOOD TECHNOLOGY, 55(1), 59-62. SID. https://sid.ir/paper/674154/en

Vancouver: Copy

HOLLINGSWORTH P.. MARGARINE: THE OVER-THE TOP FUNCTIONAL FOOD. FOOD TECHNOLOGY[Internet]. 2001;55(1):59-62. Available from: https://sid.ir/paper/674154/en

IEEE: Copy

P. HOLLINGSWORTH, “MARGARINE: THE OVER-THE TOP FUNCTIONAL FOOD,” FOOD TECHNOLOGY, vol. 55, no. 1, pp. 59–62, 2001, [Online]. Available: https://sid.ir/paper/674154/en

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