Table 4. Change of trans fatty acid content.
| Frytime/day | Frying oil (g/100 g) | |||
|---|---|---|---|---|
| Soybean oil | Lard | Canola oil | Palm oil | |
| 1 t/0 d | 0.70 | 0.58 | 0.69 | 0.51 |
| 100 t/10 d | 0.85 | 1.13 | 0.86 | 0.61 |
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