Providing lubricity in food fat systems

Author:

Bessler Terry R.,Orthoefer Frank T.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference10 articles.

1. Supran, M.K. (ed.), Lipids as a Source of Flavor ACS Sympo- sium, August 1977.

2. Mattil, K.F., in Bailey’s Industrial Oil and Fat Products, edited by D. Swern, 3rd edn., Wiley Interscience, New York, 1964, pp. 249–388.

3. Fats in the Diet, A Scientific Status Summary by the Institute of Food Technologists’ Expert Panel on Food Safety and Nutrition, December 1981.

4. Wiedermann, L.H.JAOCS 55:823 (1978).

5. Kartha, A.R.S., JAOCS 31:85 (1954).

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