The component fatty acids and glycerides of groundnut oils
- 1 December 1950
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 1 (12), 372-379
- https://doi.org/10.1002/jsfa.2740011209
Abstract
No abstract availableKeywords
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- The use of low‐temperature crystallisation in the determination of component acids of liquid fats. I. fats in which oleic and linoleic acids are major componentsJournal of the Society of Chemical Industry, 1945
- ObituariesJournal of the Society of Chemical Industry, 1940
- Transactions and communicationsJournal of the Society of Chemical Industry, 1934
- THE CHEMICAL COMPOSITION OF PEANUT OIL.Journal of the American Chemical Society, 1921