A note on some physical properties of the animal tallows and their glyceride composition
- 1 March 1952
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 29 (3) , 109-110
- https://doi.org/10.1007/bf02648788
Abstract
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 theThis publication has 6 references indexed in Scilit:
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- The body fats of the pigBiochemical Journal, 1940
- The component glycerides of an ox depot fatBiochemical Journal, 1938
- The glyceride structure of beef tallowsBiochemical Journal, 1931
- CCCCIX.—Investigation of the constitution of glycerides in natural fats. A preliminary outline of two new methodsJournal of the Chemical Society, 1927