Glyceride structure of vegetable oils by countercurrent distribution. V. Comparison of natural, interesterified, and synthetic cocoa butter

✍ Scribed by H. J. Dutton; C. R. Scholfield; T. L. Mounts

• Book ID: 112803391
• Publisher: Springer-Verlag
• Year: 1961
• Tongue: English
• Weight: 699 KB
• Volume: 38
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/bf02633909