Fatty acid composition of spanish shortenings with special emphasis on trans unsaturation content as determined by fourier transform infrared spectroscopy and gas chromatography
Gespeichert in:
Verfasser / Beitragende:
[L. Alonso, M. Fraga, M. Juárez, P. Carmona]
Ort, Verlag, Jahr:
2002
Enthalten in:
Journal of the American Oil Chemists' Society, 79/1(2002-01-01), 1-6
Format:
Artikel (online)
Online Zugang: