Food - Fat content.

Salt, fat and sugar reduction = sensory approaches for nutritional reformulation of foods and beverages / by: (Language materials, printed)

Improving the fat content of foods by: (Language materials, printed)

Chemical, biological, and functional aspects of food lipids by: (Language materials, printed)

Fatty acids in foods and their health implications by: (Language materials, printed)

Trans fats alternatives by: (Language materials, printed)

Official methods for the determination of trans fat by: (Language materials, printed)

Reducing saturated fats In foods by: (Language materials, printed)

Fats in food technology DUP_1 by: (Language materials, printed)

Fats in food technology by: (Language materials, printed)

Food industry and trade.

Gas chromatography.

Diet in disease.

Food Analysis.

Saturated fatty acids in human nutrition.

Fatty acids

Fatty acids in human nutrition.

Sugar

Lipids in human nutrition.

Trans fatty acids.

Food

Salt

Food.

Dietetics.

Lipids.

Spectrum analysis.

Nutritional Physiological Phenomena.