$Physical and chemical properties of fractionated and interesterified beef tallows$

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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Bibliographic Details
Main Author:	M. A. Grompone
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 1991-10-01
Series:	Grasas y Aceites
Subjects:	beef fat interesterification thermic fractionation transesterification
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219

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