Margarine (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Margarine" in English language version.

refsWebsite

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20web.archive.org

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13doi.org

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9nih.gov

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5semanticscholar.org

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1mpg.de

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1unilever.ca

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1chemguide.co.uk

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1malaysiapalmoil.org

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1soyinfocenter.com

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1jacn.org

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1europa.eu

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1gov.uk

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1margarine.org.uk

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1nytimes.com

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1iwm.org.uk

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1wisconsinhistory.org

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1gpo.gov

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1usatoday.com

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about.com

vegetarian.about.com

"Is margarine vegan?". about.com. Archived from the original on 12 January 2014. Retrieved 12 January 2014.

advance-health.com

Clear Springs Press (2006). "Omega-3 and Omega-6 Essential fatty Acids (EFA)". Retrieved 18 July 2008.

allbusiness.com

Rajah, Kanes (1 May 2005). "Spread thickly with innovation: with the basic concept of spreads unchanged for decades, producers have to be increasingly innovative in their product development and marketing. Kanes Rajah outlines some successful strategies". Al Business website. The Gale Group, Inc. Archived from the original on 30 November 2007. Retrieved 10 November 2009.

ama-assn.org

archinte.ama-assn.org

Jeppesen; et al. (2001). "Low Triglycerides–High High-Density Lipoprotein Cholesterol and Risk of Ischemic Heart Disease". Archives of Internal Medicine. 161 (3): 361–6. doi:10.1001/archinte.161.3.361. PMID 11176761. Retrieved 18 May 2008.

archive.org

Ihde, Aaron J. (1964). The Development of Modern Chemistry. Harper & Row. p. 683.
Clayton, William (1920). Margarine. Longmans, Green and Co.
Okun, Mitchell (1986). Fair Play in the Marketplace: The First Battle for Pure Food and Drugs. Northern Illiinois University Press. pp. 254, 263, 266. ISBN 9780875801155.

auckland.ac.nz

enzs.auckland.ac.nz

"Margarine Act 1908" (PDF). Government of New Zealand.

bandt.com.au

"Meadow Lea's healthy message to boost market". Archived from the original on 7 May 2005. Retrieved 3 April 2009.

books.google.com

Baker Christopher G.J; Ranken H.D; Kill R.C., eds. (1997). Food industries manual. Vol. 24th Edition. Springer. pp. 285–289. ISBN 978-0-7514-0404-3. Retrieved 13 November 2009.
Gunstone, Frank D.; Fred B. Padley (13 May 1997). Lipid technologies and applications. CRC Press. p. 311. ISBN 978-0-8247-9838-3.

britishnewspaperarchive.co.uk

"Jubilee of Craigmillar Creamery". The Sunday Post. 6 January 1935. Retrieved 11 March 2023.

businessweek.com

Matthew Boyle (31 January 2014). "Unilever Adds Butter to Margarine as the Foods' Fortunes Reverse". Businessweek.com. Archived from the original on 31 January 2014. Retrieved 11 January 2015. Although margarine was originally made primarily from beef fat, the products most people call margarine today are spreads

cambridge.org

Aranceta, Javier; Pérez-Rodrigo, Carmen (1 June 2012). "Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review" (PDF). The British Journal of Nutrition. 107 Suppl 2: S8-22. doi:10.1017/S0007114512001444. ISSN 1475-2662. PMID 22591906. S2CID 2606487.

cardiosmart.org

"Guideline for Treating Blood Cholesterol to Reduce Cardiovascular Risk". American College of Cardiology. 2016. Retrieved 5 December 2017.

cbc.ca

"Canada's conflicted relationship with margarine". CBC News Online. 18 March 2005. Retrieved 28 August 2007.
"Resolving Canada's conflicted relationship with margarine". CBC News Online. 9 July 2008. Retrieved 10 July 2008.

chemguide.co.uk

Clark, Jim. "The Hydrogenation of Alkenes:Margarine Manufacture". Chemguide: Helping you to understand Chemistry. Retrieved 9 November 2009.

collinsdictionary.com

"marge in Collins Dictionary". Retrieved 5 May 2018.

comlaw.gov.au

"Australia New Zealand Food Standards Code – Standard 2.4.2 – Edible Oil Spreads (PDF version)".

csuchico.edu

Chico College of Agriculture (18 January 2007). "Grass Fed Beef – Health Benefits". Archived from the original on 6 July 2008. Retrieved 18 July 2008.

doi.org

Ian P. Freeman (2005). "Margarines and Shortenings". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim. doi:10.1002/14356007.a16_145. ISBN 3527306730.
Schleifer, David (January 2012). "The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats". Technology and Culture. 53 (1). Johns Hopkins University Press: 94–119. doi:10.1353/tech.2012.0018. PMID 22530389. S2CID 26343964. Retrieved 24 November 2013.
Imhausen, Arthur (1943). "Die Fettsäure-Synthese und ihre Bedeutung für die Sicherung der deutschen Fettversorgung". Kolloid-Zeitschrift. 103 (2): 105–108. doi:10.1007/BF01502087. S2CID 93119728.
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. p. 423. doi:10.17226/10490. ISBN 978-0-309-08525-0.
F. B. Hu; et al. (November 1997). "Dietary Fat Intake and the Risk of Coronary Heart Disease in Women". The New England Journal of Medicine. 337 (21): 1491–1499. doi:10.1056/NEJM199711203372102. PMID 9366580.
Hu, Manson, Willett (2001). "Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review". Journal of the American College of Nutrition. 20 (1): 5–19. doi:10.1080/07315724.2001.10719008. PMID 11293467. S2CID 16914803. Archived from the original on 22 June 2008. Retrieved 18 May 2008.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Jeppesen; et al. (2001). "Low Triglycerides–High High-Density Lipoprotein Cholesterol and Risk of Ischemic Heart Disease". Archives of Internal Medicine. 161 (3): 361–6. doi:10.1001/archinte.161.3.361. PMID 11176761. Retrieved 18 May 2008.
Aranceta, Javier; Pérez-Rodrigo, Carmen (1 June 2012). "Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review" (PDF). The British Journal of Nutrition. 107 Suppl 2: S8-22. doi:10.1017/S0007114512001444. ISSN 1475-2662. PMID 22591906. S2CID 2606487.
Kris-Etherton, Pm; Taylor, Denise Shaffer; Yu-Poth, Shaomei; Huth, Peter; Moriarty, Kristin; Fishell, Valerie; Hargrove, Rebecca L; Zhao, Guixiang; Etherton, Terry D (2000). "Polyunsaturated fatty acids in the food chain in the United States". The American Journal of Clinical Nutrition. 71 (1): 179S–188S. doi:10.1093/ajcn/71.1.179S.
Willett, W.C.; Stampfer, M.J.; Mason, J.E.; Colditz, G.A.; Speizer, F.E.; Rosner, B.A.; Sampson, L.A.; Hennekes, C.H. (1993). "Intake of trans fatty acids and risk of coronary heart disease among women". Lancet. 341 (8845): 581–585. doi:10.1016/0140-6736(93)90350-p. PMID 8094827. S2CID 2616254.
Hayakawa, K.; Linko, Y.Y.; Linko, P. (2000). "The role of trans fatty acids in human nutrition". European Journal of Lipid Science and Technology. 102 (6): 419–425. doi:10.1002/1438-9312(200006)102:6<419::aid-ejlt419>3.3.co;2-p.
van Duijn, Gerrit (2005). "Technical aspects of trans reduction in modified fats" (PDF). Oléagineux, Corps Gras, Lipides. 12 (5–6): 422–426. doi:10.1051/ocl.2005.0422.
Katan; et al. (2003). "Efficacy and Safety of Plant Stanols and Sterols in the Management of Blood Cholesterol Levels". Mayo Clinic Proceedings. 78 (8): 965–78. doi:10.4065/78.8.965. PMID 12911045.

emeraldinsight.com

Clark, Paul (6 May 1983). "The marketing of margarine" (PDF). Paper presented to a seminar on Marketing and Advertising in the 20th Century at Central London Polytechnic. Emeral Backfiles. p. 54. Retrieved 10 November 2009.^{[permanent dead link]}

espacenet.com

worldwide.espacenet.com

US patent 110626, Bradley, Henry W., "Improvement in compounds for culinary use", published 1871-01-03

europa.eu

"Spreadable fats (dairy and non-dairy): Definition, labelling and sale". Retrieved 5 January 2010.

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
"Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)". US Food and Drug Administration. 29 September 2017. Retrieved 5 December 2017.

accessdata.fda.gov

"Margarine, Part 166: Subpart B, Requirements for Specific Standardized Margarine". Code of Federal Regulations, Title 21, Subchapter B, Food for Human Consumption, US Food and Drug Administration. 1 April 2017. Retrieved 5 December 2017.

fee.org

Young, Adam (1 June 2002). "The War on Margarine | Adam Young". fee.org. Retrieved 2 March 2024.

fineli.fi

"Foods". National Institute for Health and Welfare (Finland). 2003–2010. Archived from the original on 19 July 2011. Retrieved 10 October 2010.

gov.nl.ca

"Chapter 2, Expectations as We Joined Canada" (PDF). Government of Newfoundland and Labrador. p. 5. Archived (PDF) from the original on 19 November 2022. Retrieved 19 May 2023.

gov.uk

"Consultation on revoking Regulation 4 of the Spreadable Fats (Marketing Standards) and Milk and Milk Products (Protection of Designations) (England) Regulations 2008 – margarine fortification" (PDF). United Kingdom Government. February 2014. Archived (PDF) from the original on 31 March 2022. Retrieved 19 May 2023.

gpo.gov

"21 U.S.C. 347 – Intrastate sales of colored oleomargarine". Retrieved 11 January 2015.

harvard.edu

health.harvard.edu

"How it's made: Cholesterol production in your body". Harvard Health. 6 February 2017. Retrieved 2 March 2024.

hsph.harvard.edu

Harvard School of Public Health (18 September 2012). "The Nutrition Source – Fats and Cholesterol".

hc-sc.gc.ca

"What Type and Amount of Fat Do I Need?". Retrieved 11 January 2015.

ific.org

IFIC (July 2007). "Functional Foods Fact Sheet: Plant Stanols and Sterols". Archived from the original on 11 April 2008. Retrieved 8 April 2008.

imace.org

Anon. "EU Margarine legislation". Website of the International Margarine Association of the Countries of Europe. IMACE. Archived from the original on 14 May 2015. Retrieved 11 November 2009.
Anon. "Code of Practice on Vitamin A&D fortification of fats and spreads" (PDF). IMACE Code of practice. IMACE. Archived from the original (PDF) on 3 October 2011. Retrieved 10 November 2009.

iwm.org.uk

"Voices of the First World War: Life On The Home Front". Imperial War Museums. Retrieved 2 March 2024.

jacn.org

Hu, Manson, Willett (2001). "Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review". Journal of the American College of Nutrition. 20 (1): 5–19. doi:10.1080/07315724.2001.10719008. PMID 11293467. S2CID 16914803. Archived from the original on 22 June 2008. Retrieved 18 May 2008.{{cite journal}}: CS1 maint: multiple names: authors list (link)

jhu.edu

muse.jhu.edu

Schleifer, David (January 2012). "The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats". Technology and Culture. 53 (1). Johns Hopkins University Press: 94–119. doi:10.1353/tech.2012.0018. PMID 22530389. S2CID 26343964. Retrieved 24 November 2013.

malaysiapalmoil.org

"Palm Oil/Palm Kernel Oil Applications – Margarine" (PDF). The Malaysian Palm Oil Council. Archived from the original (PDF) on 25 February 2020. Retrieved 4 January 2010.

margarine.org.uk

Anon. "What's in a margarine spread?". Website of the Margarines and Spreads Association. MSA. Archived from the original on 28 October 2009. Retrieved 10 November 2009.

mayoclinic.com

"Dietary fats: Know which types to choose". Mayo Clinic. 31 January 2007. Retrieved 18 May 2008.
"Trans fat: Avoid this cholesterol double whammy". Mayo Foundation for Medical Education and Research (MFMER). Retrieved 10 December 2007.

mpg.de

Maier, Elke (April 2016). "Coal-in Liquid Form" (PDF). Max Planck Research. Max-Planck-Gesellschaft. pp. 78–79.

msstate.edu

cobb.msstate.edu

"The Founders of the Cobb Institute of Archaeology". msstate.edu. Archived from the original on 7 May 2019. Retrieved 16 July 2010.

nap.edu

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. p. 423. doi:10.17226/10490. ISBN 978-0-309-08525-0.

darwin.nap.edu

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. p. 504.^{[permanent dead link]}

nationalgeographic.com

Rupp R (13 August 2014). "The Butter Wars: When Margarine Was Pink". The Plate: National Geographic. Archived from the original on 1 August 2018. Retrieved 5 December 2017.

nih.gov

pubmed.ncbi.nlm.nih.gov

Schleifer, David (January 2012). "The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats". Technology and Culture. 53 (1). Johns Hopkins University Press: 94–119. doi:10.1353/tech.2012.0018. PMID 22530389. S2CID 26343964. Retrieved 24 November 2013.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
F. B. Hu; et al. (November 1997). "Dietary Fat Intake and the Risk of Coronary Heart Disease in Women". The New England Journal of Medicine. 337 (21): 1491–1499. doi:10.1056/NEJM199711203372102. PMID 9366580.
Hu, Manson, Willett (2001). "Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review". Journal of the American College of Nutrition. 20 (1): 5–19. doi:10.1080/07315724.2001.10719008. PMID 11293467. S2CID 16914803. Archived from the original on 22 June 2008. Retrieved 18 May 2008.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Jeppesen; et al. (2001). "Low Triglycerides–High High-Density Lipoprotein Cholesterol and Risk of Ischemic Heart Disease". Archives of Internal Medicine. 161 (3): 361–6. doi:10.1001/archinte.161.3.361. PMID 11176761. Retrieved 18 May 2008.
Aranceta, Javier; Pérez-Rodrigo, Carmen (1 June 2012). "Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review" (PDF). The British Journal of Nutrition. 107 Suppl 2: S8-22. doi:10.1017/S0007114512001444. ISSN 1475-2662. PMID 22591906. S2CID 2606487.
Willett, W.C.; Stampfer, M.J.; Mason, J.E.; Colditz, G.A.; Speizer, F.E.; Rosner, B.A.; Sampson, L.A.; Hennekes, C.H. (1993). "Intake of trans fatty acids and risk of coronary heart disease among women". Lancet. 341 (8845): 581–585. doi:10.1016/0140-6736(93)90350-p. PMID 8094827. S2CID 2616254.
Katan; et al. (2003). "Efficacy and Safety of Plant Stanols and Sterols in the Management of Blood Cholesterol Levels". Mayo Clinic Proceedings. 78 (8): 965–78. doi:10.4065/78.8.965. PMID 12911045.

ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

nla.gov.au

"The Canberra Times". 9 September 1968.

nurseshealthstudy.org

The Nurses' Health Study (NHS)

nutristrategy.com

NutriStrategy (2005). "Fats, Cooking Oils and Fatty Acids". Retrieved 18 May 2008.

nutrition.org

jn.nutrition.org

Müller; et al. (January 2003). "The Serum LDL/HDL Cholesterol Ratio Is Influenced More Favorably by Exchanging Saturated with Unsaturated Fat Than by Reducing Saturated Fat in the Diet of Women". Retrieved 18 May 2008.

ajcn.nutrition.org

Kris-Etherton, Pm; Taylor, Denise Shaffer; Yu-Poth, Shaomei; Huth, Peter; Moriarty, Kristin; Fishell, Valerie; Hargrove, Rebecca L; Zhao, Guixiang; Etherton, Terry D (2000). "Polyunsaturated fatty acids in the food chain in the United States". The American Journal of Clinical Nutrition. 71 (1): 179S–188S. doi:10.1093/ajcn/71.1.179S.

nytimes.com

O'Connor, Anahad (16 October 2007). "The Claim: Margarine Is Healthier Than Butter". New York Times. Retrieved 10 October 2009.

nzlii.org

"Margarine Act 1895" (PDF). Government of New Zealand.

pqarchiver.com

pqasb.pqarchiver.com

Lazarus, George (1 June 1981). "Filbert can't believe you won't like its new butter blend"^{[permanent dead link]}. Chicago Tribune. ("Filbert has moved into the Syracuse, Albany, and Pittsburgh markets with a one-pound blend called "I Can't Believe It's Not Butter."") (subscription required)

sciencedirect.com

Hamm, W. (1 January 2003), Caballero, Benjamin (ed.), "VEGETABLE OILS | Oil Production and Processing", Encyclopedia of Food Sciences and Nutrition (Second Edition), Oxford: Academic Press, pp. 5904–5916, ISBN 978-0-12-227055-0, retrieved 2 March 2024
Marcus, Jacqueline B. (1 January 2013), Marcus, Jacqueline B. (ed.), "Chapter 6 - Lipids Basics: Fats and Oils in Foods and Health: Healthy Lipid Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts", Culinary Nutrition, San Diego: Academic Press, pp. 231–277, ISBN 978-0-12-391882-6, retrieved 2 March 2024

semanticscholar.org

api.semanticscholar.org

Schleifer, David (January 2012). "The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats". Technology and Culture. 53 (1). Johns Hopkins University Press: 94–119. doi:10.1353/tech.2012.0018. PMID 22530389. S2CID 26343964. Retrieved 24 November 2013.
Imhausen, Arthur (1943). "Die Fettsäure-Synthese und ihre Bedeutung für die Sicherung der deutschen Fettversorgung". Kolloid-Zeitschrift. 103 (2): 105–108. doi:10.1007/BF01502087. S2CID 93119728.
Hu, Manson, Willett (2001). "Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review". Journal of the American College of Nutrition. 20 (1): 5–19. doi:10.1080/07315724.2001.10719008. PMID 11293467. S2CID 16914803. Archived from the original on 22 June 2008. Retrieved 18 May 2008.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Aranceta, Javier; Pérez-Rodrigo, Carmen (1 June 2012). "Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review" (PDF). The British Journal of Nutrition. 107 Suppl 2: S8-22. doi:10.1017/S0007114512001444. ISSN 1475-2662. PMID 22591906. S2CID 2606487.
Willett, W.C.; Stampfer, M.J.; Mason, J.E.; Colditz, G.A.; Speizer, F.E.; Rosner, B.A.; Sampson, L.A.; Hennekes, C.H. (1993). "Intake of trans fatty acids and risk of coronary heart disease among women". Lancet. 341 (8845): 581–585. doi:10.1016/0140-6736(93)90350-p. PMID 8094827. S2CID 2616254.

soyinfocenter.com

Shurtleff, William; Aoyagi, Akiko (2007). "History of Soy Oil Margarine". Soyinfo Center. Retrieved 4 January 2010.

unilever.ca

"I Can't Believe It's Not Butter". Archived from the original on 9 November 2009. Retrieved 10 November 2009.

unilever.co.uk

Anon. "Stork Margarine:How it all started". Unilever :Our Brands. Unilever. Archived from the original on 12 October 2009. Retrieved 21 October 2009.
"Brands in action". Archived from the original on 14 April 2005. Retrieved 11 January 2015.

usatoday.com

usatoday30.usatoday.com

"Yellow margarine: I Can't Believe It's Not Legal!". AP / USA Today. 16 December 2008.

usda.gov

nal.usda.gov

"Search the USDA National Nutrient Database for Standard Reference". USDA. Archived from the original on 3 March 2015. Retrieved 11 January 2015.

vdig.net

"DAIRY INDUSTRY AMENDMENT BILL : Report of Primary Production Committee". Hansard. New Zealand Parliament. 12 December 1989.

web.archive.org

Rupp R (13 August 2014). "The Butter Wars: When Margarine Was Pink". The Plate: National Geographic. Archived from the original on 1 August 2018. Retrieved 5 December 2017.
Rajah, Kanes (1 May 2005). "Spread thickly with innovation: with the basic concept of spreads unchanged for decades, producers have to be increasingly innovative in their product development and marketing. Kanes Rajah outlines some successful strategies". Al Business website. The Gale Group, Inc. Archived from the original on 30 November 2007. Retrieved 10 November 2009.
Matthew Boyle (31 January 2014). "Unilever Adds Butter to Margarine as the Foods' Fortunes Reverse". Businessweek.com. Archived from the original on 31 January 2014. Retrieved 11 January 2015. Although margarine was originally made primarily from beef fat, the products most people call margarine today are spreads
Anon. "Stork Margarine:How it all started". Unilever :Our Brands. Unilever. Archived from the original on 12 October 2009. Retrieved 21 October 2009.
"Brands in action". Archived from the original on 14 April 2005. Retrieved 11 January 2015.
"I Can't Believe It's Not Butter". Archived from the original on 9 November 2009. Retrieved 10 November 2009.
"Palm Oil/Palm Kernel Oil Applications – Margarine" (PDF). The Malaysian Palm Oil Council. Archived from the original (PDF) on 25 February 2020. Retrieved 4 January 2010.
Hu, Manson, Willett (2001). "Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review". Journal of the American College of Nutrition. 20 (1): 5–19. doi:10.1080/07315724.2001.10719008. PMID 11293467. S2CID 16914803. Archived from the original on 22 June 2008. Retrieved 18 May 2008.{{cite journal}}: CS1 maint: multiple names: authors list (link)
"Foods". National Institute for Health and Welfare (Finland). 2003–2010. Archived from the original on 19 July 2011. Retrieved 10 October 2010.
"Search the USDA National Nutrient Database for Standard Reference". USDA. Archived from the original on 3 March 2015. Retrieved 11 January 2015.
Chico College of Agriculture (18 January 2007). "Grass Fed Beef – Health Benefits". Archived from the original on 6 July 2008. Retrieved 18 July 2008.
IFIC (July 2007). "Functional Foods Fact Sheet: Plant Stanols and Sterols". Archived from the original on 11 April 2008. Retrieved 8 April 2008.
"Is margarine vegan?". about.com. Archived from the original on 12 January 2014. Retrieved 12 January 2014.
"Meadow Lea's healthy message to boost market". Archived from the original on 7 May 2005. Retrieved 3 April 2009.
Anon. "EU Margarine legislation". Website of the International Margarine Association of the Countries of Europe. IMACE. Archived from the original on 14 May 2015. Retrieved 11 November 2009.
Anon. "Code of Practice on Vitamin A&D fortification of fats and spreads" (PDF). IMACE Code of practice. IMACE. Archived from the original (PDF) on 3 October 2011. Retrieved 10 November 2009.
"Consultation on revoking Regulation 4 of the Spreadable Fats (Marketing Standards) and Milk and Milk Products (Protection of Designations) (England) Regulations 2008 – margarine fortification" (PDF). United Kingdom Government. February 2014. Archived (PDF) from the original on 31 March 2022. Retrieved 19 May 2023.
Anon. "What's in a margarine spread?". Website of the Margarines and Spreads Association. MSA. Archived from the original on 28 October 2009. Retrieved 10 November 2009.
"Chapter 2, Expectations as We Joined Canada" (PDF). Government of Newfoundland and Labrador. p. 5. Archived (PDF) from the original on 19 November 2022. Retrieved 19 May 2023.
"The Founders of the Cobb Institute of Archaeology". msstate.edu. Archived from the original on 7 May 2019. Retrieved 16 July 2010.

webexhibits.org

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