Open AccessStudy of the Stability of Beef Tallow at High Temperatures and Comparison with Other Fatty Materials
Author(s) -
Yenny Pinchak,
Natalie Merlinski,
María José Pardo,
Marı́a A. Grompone
Publication year - 2013
Publication title -
journal of food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2164-5795
pISSN - 2159-5828
DOI - 10.17265/2159-5828/2013.08.004
Subject(s) - tallow , food science , chemistry
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