Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia
Abstract
:1. Introduction
2. Experimental Section
2.1. Data Collection
2.2. Data Analysis
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Zupanič, N.; Hribar, M.; Pivk Kupirovič, U.; Kušar, A.; Žmitek, K.; Pravst, I. Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia. Nutrients 2018, 10, 355. https://doi.org/10.3390/nu10030355
Zupanič N, Hribar M, Pivk Kupirovič U, Kušar A, Žmitek K, Pravst I. Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia. Nutrients. 2018; 10(3):355. https://doi.org/10.3390/nu10030355
Chicago/Turabian StyleZupanič, Nina, Maša Hribar, Urška Pivk Kupirovič, Anita Kušar, Katja Žmitek, and Igor Pravst. 2018. "Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia" Nutrients 10, no. 3: 355. https://doi.org/10.3390/nu10030355
APA StyleZupanič, N., Hribar, M., Pivk Kupirovič, U., Kušar, A., Žmitek, K., & Pravst, I. (2018). Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia. Nutrients, 10(3), 355. https://doi.org/10.3390/nu10030355