Rujukan Marjerin

  1. 1 2 3 Rupp R (13 August 2014). "The Butter Wars: When Margarine Was Pink". The Plate: National Geographic. Dicapai 5 December 2017. 
  2. ↑ Science Power 9: Atlantic Edition, McGraw-Hill Ryerson Limited. ISBN 0-07-560905-3.
  3. ↑ Anon. "Stork Margarine:How it all started". Unilever :Our Brands. Unilever. Diarkibkan daripada asal pada 12 October 2009. Dicapai 21 October 2009. 
  4. ↑ Babaeu, Z; Nikoopour, H; Safafar, H (2007). "A comparison of commercial nickel catalysts effects on hydrogenation of soybean oil" (PDF). World Applied Sciences Journal. 2 (6): 621–626. 
  5. 1 2 Claek, Jim. "The Hydrogenation of Alkenes:Margarine Manufacture". Chemguide:Helping you to understand Chemistry. Dicapai 9 November 2009. 
  6. ↑ Baker Christopher G.J; Ranken H.D; Kill R.C., para penyunting (1997). Food industries manual. 24th Edition. Springer. m/s. 285–289. ISBN 978-0-7514-0404-3. Dicapai 13 November 2009. 
  7. ↑ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. m/s. 423. 
  8. ↑ "Palm Oil/Palm Kernel Oil Applications - Margarine" (PDF). The Malaysian Palm Oil Council. Dicapai 4 January 2010.  [pautan putus]
  9. ↑ Shurtleff, William; Akiko Aoyagi (2007). "History of sot oil margarine". Soyinfo Center. Dicapai 4 January 2010. 

Rujukan

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