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THEORETICAL ASPECTS OF THE TRIGLYCERIDE COMPOSITION OF NATURAL VEGETABLE FATS EXPRESSED IN TERMS OF CARBON NUMBERFINCKE A; PADLEY FB.1981; FETTE SEIFEN ANSTRICHM.; ISSN 0015-038X; DEU; DA. 1981; VOL. 83; NO 12; PP. 461-465; ABS. GER; BIBL. 7 REF.Article

DETERMINATION OF COCOA BUTTER EQUIVALENTS IN CHOCOLATEPADLEY FB; TIMMS RE.1978; CHEM. AND INDUSTRY; GBR; DA. 1978; NO 23; PP. 918-919; BIBL. 11 REF.Article

ANALYSIS OF CONFECTIONERY FATS. I. SEPARATION OF TRIGLYCERIDES BY SILVER NITRATE THIN-LAYER CHROMATOGRAPHY.DALLAS MSJ; PADLEY FB.1977; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1977; VOL. 10; NO 6; PP. 328-331; BIBL. 13 REF.Article

FACTORS INFLUENCING THE USE OF VEGETABLE FATS IN CHOCOLATEGORDON MH; PADLEY FB; TIMMS RE et al.1979; FETTE SEIFEN ANSTRICHMITTEL; DEU; DA. 1979; VOL. 81; NO 3; PP. 116-121; ABS. GER; BIBL. 17 REF.Article

DETERMINATION OF THE FULLY SATURATED TRIGLYCERIDE COMPOSITION OF FATSANEJA R; BHATI A; HAMILTON RJ et al.1980; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1980; VOL. 57; NO 4; PP. 135-139; BIBL. 12 REF.Article

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