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A note on some physical properties of the animal tallows and their glyceride composition
Author(s) -
Kartha A. R. S.
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02648788
Subject(s) - glyceride , composition (language) , interesterified fat , chemistry , organic chemistry , philosophy , lipase , linguistics , fatty acid , enzyme
Summary The results of Bailey on the alterations produced by interesterification in the melting points and micropenetration values at 70°F. to 90°F. of various animal tallows cannot be explained on the basis of the