Fats and oils: Consumers use more, but different kinds
1984
Bunch, K. | Hazera, J.
Trends in the US consumption of fats and oils are surveyed and discussed. Distinctions are drawn between "invisible" fats that occur naturally in foods, and "visible" fats that are added to foods, either in spreads or salads, or as ingrediants in prepared food products. Particular attention is given to the growing use of vegetable fats and oils over animal fats and oils, and the polyunsaturated and saturated fatty acid composition of fats and oils, and of the principal fats and oils used in food preparation. (wz)
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