Physicochemical and health properties of fats
2011
Lamorska, J. | Tys, J.
The problem o quality of animal and vegetable fats, and the latter in particular, consists in the great instability of most of the biologically active compounds included in their composition. Yet it is the role of those compounds that is of special importance in terms of the quality and health properties of the food that we consume. The authors tried to emphasis not only the energy-source role of fats, that being equally health-promoting and noxious
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