Fatty acids composition and total fat content in traditional foods from Black Sea Area countries

Objectives: This work was performed within the collaborative research program Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood), funded by the European Commission. The overall objective of this study was to determine the total fat content and fatty...

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Detalhes bibliográficos
Autor principal: Albuquerque, T.G. (author)
Outros Autores: Sanches-Silva, A. (author), Finglas, P. (author), D'Antuono, L.F. (author), Trichopoulou, A. (author), Alexieva, I. (author), Boyko, N. (author), Costea, C. (author), Fedosova, K. (author), Karpenko, D. (author), Kilasonia, Z. (author), Koçaoglu, B. (author), Costa, H.S. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2013
Assuntos:
Composição dos Alimentos
Nutrição Aplicada
Texto completo:http://hdl.handle.net/10400.18/1626
País:Portugal
Oai:oai:repositorio.insa.pt:10400.18/1626

Texto Completo

http://hdl.handle.net/10400.18/1626

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