Fatty acid composition, including trans fatty acids, of some local and regional bakery and snack products in the Lebanese market - by Carol Nakhle Saade
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.
Bibliography : leaves 47-51.