Predicting melting characteristics of vegetable oils from fatty acid composition

Author:

Fasina O.O.,Craig-Schmidt M.,Colley Z.,Hallman H.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Bockisch, M. (1998). Fats and oils handbook (5pp). Champaign, IL: AOCS Press.

2. Composition and thermal profile of crude palm oil and its products;Che Man;Journal of American Oil Chemist Society,1999

3. Christie, W. W. (1989). Gas chromatography and lipids: A practical guide (307pp). Scotland: The Oily Press Ltd.

4. Characterization of peanuts by DSC for country-of-origin;Dyszel;Thermochimica Acta,1993

5. Eskin, N. A. M., McDonald, B. E., Przybylski, R., Malcomlson, L. J., Scarth, R., Mag, T., et al. (1996). Canola oil. In: Y.H. Hui (Ed.), Bailey's industrial oil and fat products Vol. 2—Edible oil and fat products: Oils and oilseeds (5th ed.) (pp. 1–96). New York: Wiley.

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