Tecnologie di recupero di componenti di pratico ed economico interesse dalle frazioni di condensazione della deodorazione industriale dell' olio di soia
- Other title
- La technologie de récupération de composés d'intérêts technologiques ou économiques, à partir de la fraction condensée, lors de la désodorisation de l'huile de soja
(fr)
Recovery technologies of components of practical and economical interest from condensation products of soybean oil industrial deodorization (en) - Author
- LANZANI, A1 ; BONDIOLI, P; BARETTEAU, P; ALLIEVI, C; BERTINI, G. C
[1] Stazione sper. industrie oli grassi, Milano, Italy - Conference name
- Congresso della societa italiana per lo studio delle sostanze grasse. 19 (1987)
- Source
Rivista Italiana delle Sostanze Grasse. 1988, Vol 65, Num 10, pp 607-611 ; ref : 6 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)
- Acide gras Huilerie Récupération Sous produit Stérol Tocophérol Utilisation
- Keyword (en)
- Fatty acids Oil plant Recovery By product Sterol Tocopherol Use
- Keyword (es)
- Acido graso Aceitería Recuperación Subproducto Esterol Tocoferol Utilización
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7047363
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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