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Boleslaw Kowalski
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The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification
by
Boleslaw
Kowalski
,
Katarzyna Tarnowska
,
Eliza Gruczynska
Published in
Grasas y Aceites
(2005)
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Related Subjects
Nutrition. Foods and food supply
TX341-641
beef tallow
chemical interesterification
enzymatic interesterification
lipase
rapeseed oil
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