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Stability of Emulsions Containing Interesterified Fats Based on Mutton Tallow and Walnut Oil

Crossref DOI link: https://doi.org/10.1007/s11746-015-2659-7

Published Online: 2015-05-12

Published Print: 2015-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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