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A study of methods for evaluation of the stability of fats and shortenings

✍ Scribed by W. D. Pohle; R. L. Gregory; T. J. Weiss; B. van Giessen; J. R. Taylor; J. J. Ahern

Book ID
112819032
Publisher
Springer-Verlag
Year
1964
Tongue
English
Weight
521 KB
Volume
41
Category
Article
ISSN
0003-021X

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## Abstract Physical and chemical constants of some Egyptian animal fats, e. i. from camel hump and buffalo caul in comparison with imported beef tallow were investigated. Camel hump fat revealed different characteristics from buffalo caul and imported beef tallow in melting point, iodine value, sa