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 components
- 1 July 1945
- journal article
- research article
- Published by Wiley in Journal of the Society of Chemical Industry
- Vol. 64 (7), 204-207
- https://doi.org/10.1002/jctb.5000640707