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Publications by Hisashi MATSUZAKI
Study of Trans Fatty Acid Content in Commercial Foods in Japan. VI. Chocolate and Chocolate Confectionery.
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Trans Fatty Acid Content of Margarines in Portugal, Belgium, Netherlands, United Kingdom, United States, and Japan
Journal of Japan Oil Chemists' Society
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Determination of Toxic Heavy Metals in Chocolate Confectionery Wrappers Used by Sri Lankan Chocolate Manufactures and It's Migration to Chocolates
Chocolate, Colour and Consideration: An Exploratory Study of Consumer Response to Packaging Variation in the South African Confectionery Sector
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An Observational Study of Practice Among Food Manufacturers in Defining Serving Sizes of Chocolate Confectionery Products Sold in UK Supermarkets
International Journal of Nutrition
Fatty Acid Composition Including Trans-Fatty Acids in Salty Snack Foods From Serbian Market
Journal of the Serbian Chemical Society
Chemistry
The Paradox of Chocolate.
Deakin Papers on International Business Economics
Chocolate Chicken Cheesecake
Nature
Multidisciplinary
Fatty Acid Profiling of 75 Indian Snack Samples Highlights Overall Low Trans Fatty Acid Content With High Polyunsaturated Fatty Acid Content in Some Samples
PLoS ONE
Multidisciplinary
