Legal and analytical aspects of bleaching From the working group “Technologies of industrial extraction and processing of edible fats”
- 1 February 2001
- journal article
- research article
- Published by Wiley in European Journal of Lipid Science and Technology
- Vol. 103 (2) , 117-122
- https://doi.org/10.1002/1438-9312(200102)103:2<117::aid-ejlt117>3.0.co;2-n
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- A new analytical procedure to differentiate virgin or non‐refined from refined vegetable fats and oilsEuropean Journal of Lipid Science and Technology, 2000
- Antioxidative effect of olive oil deodorizer distillate on frying oil and quality of potato chipsChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1999
- Determination of trans fatty acids in cold pressed oils and in dried seedsChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1996
- Characterization of γ‐linolenic acid geometrical isomers in borage oil subjected to heat treatments (deodorization)Journal of Oil & Fat Industries, 1994
- Oxidative interactions of cholesterol with triacylglycerolsJournal of Oil & Fat Industries, 1991
- Über die Bildung von Artefakten bei der Dämpfung von Speiseölen und ‐fettenFette, Seifen, Anstrichmittel, 1982
- The Dimerization of Oleic Acid with a Montmorillonite Catalyst I: Important Process Parameters; Some Main ReactionsFette, Seifen, Anstrichmittel, 1970