Fatty acid composition of spanish shortenings with special emphasis ontransunsaturation content as determined by fourier transform infrared spectroscopy and gas chromatography

✍ Scribed by L. Alonso; M. J. Fraga; M. Juárez; P. Carmona

• Publisher: Springer-Verlag
• Year: 2002
• Tongue: English
• Weight: 94 KB
• Volume: 79
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-002-0426-5