๐”– Bobbio Scriptorium
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COMPARATIVE SHORTENING VALUE OF SOME COMMERCIAL FATS

โœ Scribed by LYDIA ROLF HORNSTEIN; FLORENCE B. KING; FRANCES BENEDICT


Book ID
108790370
Publisher
Institute of Food Technologists
Year
1943
Tongue
English
Weight
741 KB
Volume
8
Category
Article
ISSN
0022-1147

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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