Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions
Crossref DOI link: https://doi.org/10.1007/s11746-014-2512-4
Published Online: 2014-07-20
Published Print: 2014-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kowalska, Małgorzata
Żbikowska, Anna
Kowalski, Bolesław
Version of Record valid from 2014-07-20