The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends
Crossref DOI link: https://doi.org/10.1007/s10973-014-3869-1
Published Online: 2014-06-10
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kowalska, Dorota
Gruczynska, Eliza
Kowalska, Malgorzata
Text and Data Mining valid from 2014-06-10