Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil. [electronic resource]

By: Contributor(s): Producer: 20110502Description: 1432-41 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 59
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Publication Type: Comparative Study; Journal Article

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