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Journal of Foodservice Business Research Volume 12, 2009 - Issue 1
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Refereed

Nutrition, Sensory Evaluation, and Performance Analysis of Trans fat-Free, Low Alpha-Linolenic Acid Frying Oils

Danielle M. Hack School of Hospitality Management, The Pennsylvania State University, University Park, PA
,
Peter L. Bordi Jr. School of Hospitality Management, The Pennsylvania State University, University Park, PACorrespondence[email protected]
&
S. William Hessert Jr. School of Hospitality Management, The Pennsylvania State University, University Park, PA
Pages 42-54 | Published online: 06 Apr 2009

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May O. Lwin, Maureen Morrin, Stanley W. H. Tang, Jin Yong Low, Thu Nguyen & Wei Xun Lee. (2014) See the Seal? Understanding Restrained Eaters’ Responses to Nutritional Messages on Food Packaging. Health Communication 29:8, pages 745-761.
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Articles from other publishers (1)

Mohammed Al-Khusaibi, Michael H. Gordon, Julie A. Lovegrove & Keshavan Niranjan. (2012) Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science & Technology 47:8, pages 1701-1709.
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