Physical and chemical properties of fractionated and interesterified beef tallows
Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined. Products obtained on the laboratory by transesterification of these fractions and interesterification of...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1991-10-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219 |