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Fatty acid composition, including trans fatty acids, of some local and regional bakery and snack products in the Lebanese market - by Carol Nakhle Saade

Fatty acid composition, including trans fatty acids, of some local and regional bakery and snack products in the Lebanese market - by Carol Nakhle Saade

Saade, Carol Nakhle
URI: http://hdl.handle.net/10938/7617
Date: 2007

Abstract:

Thirteen brands comprising 24 samples of bakery and snack products in the Lebane se market were analyzed for their fat contents and fatty acid profiles including their trans-fatty acids. Fat contents were determined by acid hydrolysis and se paration and

Description:

 
Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2007.;"Advisor: Dr. Imad Toufeili, Professor, Nutrition and Food Science--Member of Committee: Dr. Zeina Kassaify, Assistant Professor, Nutrition and Food Science--Member o
 
Bibliography : leaves 47-51.
 

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