Oils, fats and more
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OILS & FATS TECHNOLOGY UPDATE & TEACH-IN
PACIFIC LIPIDS 2003
NEWS & EVENTS
Determining the suitability of New Zealand extra virgin olive oil for frying and cooking
Are all olive oils the same?
The Role of Fats in Baking
What is the Optimal Dietary Lipid Intake?
Trans fatty acids (TFA) – IFST
Are You Moving Towards Sustainable Palm Products?
Choosing the right oil or fat
The Oils & Fats Specialist Group of the New Zealand Institute of Chemistry
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