Thermal properties of fats and oils

Author:

Bailey A. E.,Jefferson M. E.,Kreeger Florence B.,Bauer S. T.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Chemical Engineering

Reference8 articles.

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2. Carter, M. G. R., and Malkin, T., J. Chem. Soc.1939, 577–81, 1518–21.

3. Clarkson, C. E., and Malkin, T., J. Chem. Soc.1934, 666–71.

4. Daubert, B. F., and Clarke, T. H., J. Am. Chem. Soc.66, 690–91 (1944).

5. Hilditch, T. P., and Maddison, L., J. Soc. Chem. Ind.59, 162–68 (1940).

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1. History of Fatty Acids Chemistry * *Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture (USDA). USDA is an equal opportunity provider and employer. USDA prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, DC. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.;Fatty Acids;2017

2. New methodology using synchrotron radiation to characterize fast events in food processing;Food Processing;1995

3. Influence of physicochemical interactions on the properties of suppositories I. Interactions between the constituents of fatty suppository bases;International Journal of Pharmaceutics;1981-01

4. Average increase in chain length of crystalline long chain compounds per carbon atom;Journal of the American Oil Chemists Society;1973-07

5. A study of palmitic-stearic triglycerides and their binary mixtures by differential thermal analysis (DTA) - I - pure triglycerides;Chemistry and Physics of Lipids;1969-01

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