| 000 | 00883 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250511190814.0 | ||
| 264 | 0 | _c19921002 | |
| 008 | 199210s 0 0 eng d | ||
| 022 | _a1040-8398 | ||
| 024 | 7 |
_a10.1080/10408399209527586 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aThompson, M S | |
| 245 | 0 | 0 |
_aIssues associated with the use and regulation of fat substitutes. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _c1992 |
||
| 300 |
_a123-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aDietary Fats |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aFood, Formulated |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aIce Cream |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 32 _gno. 2 _gp. 123-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408399209527586 _zAvailable from publisher's website |
| 999 |
_c1521521 _d1521521 |
||