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Modificazioni apportate alla frazione monogliceridi dal processo di raffinazione dagli oli vegetali

Other title
Modifications de la fraction monoglycéridique provoquée par le processus de raffinage des huiles végétales (fr)
Modifications of the monoglyceride fraction caused by the vegetable oil refining process (en)
Author
PAGANUZZI, V1
[1] Lab. chimico compartimentale dogane imposte indirette, Genova, Italy
Conference name
Societa italiana per lo studio delle sostanze grasse scienza dei lipidi. Congresso 19 (1987-09-21)
Source

Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 10, pp 553-560 ; ref : 7 ref

CODEN
RISGAD
ISSN
0035-6808
Scientific domain
Food science technology; Biotechnology; Chemical industry parachemical industry
Publisher
Arti Grafiche Stephano Pinelli, Milano
Publication country
Italy
Document type
Conference Paper
Language
Italian
Keyword (fr)
Composition chimique Corps gras végétal Décoloration Désacidification Désodorisation Huile arachide Huile grignon olive Huile maïs Huile olive Monoglycéride Raffinage
Keyword (en)
Chemical composition Vegetable fat Decolorizing Deacidification Deodorizing Peanut oil Olive husk oil Corn oil Olive oil Monoglyceride Refining
Keyword (es)
Composición química Cuerpo graso vegetal Decoloración Desacidificación Desodorización Aceite cacahuete Aceite orujo Aceite maiz Aceite oliva Monoglicérido Refinación
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D08 Chemical industry and chemicals / 001D08C Oils and fats / 001D08C02 Manufacturing and processing

Discipline
Chemical and parachemical industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
6679070

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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