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This document discusses oils and fats, which are the main analytes in food and nutritional analysis of lipids. It describes the major classes of lipids including fatty acids, triacylglycerides, and polar lipids. Representative data on the fatty acid and triacylglyceride composition of several common edible fats like palm oil, soybean oil, and rapeseed oil is provided. The document also discusses challenges in sampling and extracting lipids from foods for analysis due to issues like non-homogeneity and cryst

Author

fernandoferoz

Language

EN