The use of low-temperature crystallisation in the determination of component acids of liquid fats. II. Fats which contain linolenic as well as linoleic and oleic acids
Author:
Publisher
Wiley
Reference12 articles.
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1. Vegetable Fats and Oils;Fats and Oils Handbook;1998
2. Component fatty acids ofAspergillus terreusfat;Journal of the American Oil Chemists' Society;1973-12
3. The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking quality;Journal of the Science of Food and Agriculture;1966-08
4. Das Vorkommen der essentiellen Fettsäuren in den Fetten;Food / Nahrung;1962
5. Nutritional aspects of high–extraction flour;Proceedings of the Nutrition Society;1958-03
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