Heat-induced changes during processing and use of edible fats.

نویسندگان

C B Barrett

C M Henry

چکیده

PROCEEDINGS I 966 4 (concentration test, aspartate transaminase content), liver function (alanine transaminase content, alkaline phosphatase content), blood (Hb, haematocrit, haemolysis, white blood cells, coagulation, platelet adhesiveness), post-mortem examinations and body fat composition, no indications were obtained that a 12-week fe,eding period with high amounts of hydrogenated fats of extremely divergent compositions induces abnormal changes in rats. REFERENCES

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