Production of high-oleic acid tallow fractions using lipase-catalyzed directed interesterification, using both batch and continuous processing-Reference-Cited by-同舟云学术

Production of high-oleic acid tallow fractions using lipase-catalyzed directed interesterification, using both batch and continuous processing

Published:2000-08 Issue:3-5 Volume:27 Page:302-311
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

MacKenzie Andrew D,Stevenson David E

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference11 articles.

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4. Jurriens G. In: Bockenoogen HA, editor. Analysis and characterisation of oils and fats and fat products, Vol. 2. London: Interscience, 1968. p. 289.

5. Fractionation and characterisation of edible tallow;Bussey;J Food Sci,1981

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