Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal‐weight blend

Author:

Kowalski Boleslaw1,Tarnowska Katarzyna1,Gruczynska Eliza1,Bekas Witold1

Affiliation:

1. Agricultural University (SGGW), Department of Food Technology, Warsaw, Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Reference25 articles.

1. Oils and fats in Europe;Gunstone F. D.;Eur. J. Lipid Sci. Technol.,2000

2. F. E.Luddy J. W.Hampson S. F.Herb H. L.Rothbert:U.S. Pat. No. 3 944 585(1976).

3. Production and consumption of rapeseed oil on a global scale

4. Lipid science and lipid commerce

5. Engineering triacylglycerols: The role of interesterification

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