Fats and oils as feedstocks for oleochemicalsGANDER, K. F.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 2, pp 268-271, issn 0003-021XArticle

Fractionation studies of palm oil by density gradientONG, A. S. H; BOEY, P. L; NG, C. M et al.Journal of the American Oil Chemists' Society. 1983, Vol 60, Num 10, pp 1755-1760, issn 0003-021XArticle

Vorteil eines modularen Konzeptes bei der Anschaffung von Speiseölanlagen = Avantages d'un concept modulaire dans la construction des usines d'huiles alimentaires = Advantages of modular concept in the construction of edible oil plantsRICCI-ROSSI, G. C.Fette, Seifen, Anstrichmittel. 1985, Vol 87, pp 529-531, issn 0015-038XArticle

Oleochemicals in the processing of glassLOWER, E. S.Glass (Redhill). 1991, Vol 68, Num 11, pp 481-482, issn 0017-0984Article

Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemaryHOULIHAN, C. M; CHI-TANG HO; CHANG, S. S et al.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 6, pp 1036-1039, issn 0003-021XArticle

Sauces, condiments et corps gras : Corps gras, recherche et industries alimentaires = Sauces, seasonning and fats : Main feature : fats, research and the food industryEUDES, H.OCL. Oléagineux, corps gras, lipides. 1996, Vol 3, Num 1, issn 1258-8210, p. 50Article

Il processo di interesterificazione delle sostanze grasse : aspetti economici, tecnici ed analitici = Le procédé d'intérestérification des corps gras : aspects économiques, techniques et analytiques = Interesterification of fats : economical, technical and analytical aspectsLORUSSO, S; PASCUCCI, E; FEDELI, E et al.Rivista Italiana delle Sostanze Grasse. 1984, Vol 61, Num 3, pp 139-143, issn 0035-6808Article

Analytical tests of fats and oilsSTAUFFER, C. E.Cereal foods world. 1996, Vol 41, Num 10, pp 782-786, issn 0146-6283Article

Lipid-lipase interactions. I: Fat splitting with lipase from Candida rugosaLINFIELD, W. M; ÓBRIEN, D. J; SEROTA, S et al.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 6, pp 1067-1071, issn 0003-021XArticle

Etude de l'amélioration de l'effet antioxydant des tocophérols. III. Effet synergistique des citrates, maléates et succinates de monoacylglycérolKANEMATSU, H; AOYAMA, M; MARUYAMA, T et al.Yukagaku. 1983, Vol 32, Num 12, pp 731-734, issn 0513-398XArticle

Neue Katalysatoren zur Hydrierung von Fettsäuren und zur Härtung von Pflanzenölen und Tierfetten = Nouveaux catalyseurs pour l'hydrogénation des acides gras et le durcissement des huiles végétales et graisses animales = New catalysts for fatty acid hydrogenation and hardening of vegetable oils and animal fatsSÖFW. Seifen, Öle, Fette, Wachse. 1986, Vol 112, Num 14, pp 459-460, issn 0173-5500Article

UTILISATION DE LA CHROMATOGRAPHIE EN COUCHE MINCE POUR L'ESTIMATION QUANTITATIVE DU DEGRE D'OXYDATION DES GRAISSES CHAUFFEESSHMIDT AA; TSIVINA NZ; USENKO VF et al.1972; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1972; NO 4; PP. 170Serial Issue

RESIDUOS DE PESTICIDAS EN GRASAS COMESTIBLES. II. ELIMINACION DE INSECTICIDAS CLORADOS DURANTE LA REFINACION = RESIDUS DE PESTICIDES DANS LES CORPS GRAS ALIMENTAIRES. II. ELIMINATION DES INSECTICIDES CHLORES DURANT LE RAFFINAGEVIOQUE A; ALBI T; NOSTI M et al.1973; GRASAS Y ACEITES.; ESP.; DA. 1973; VOL. 24; NO 1; PP. 20-26; ABS. ANGL. FR. ALLEM.; BIBL. 6 REF.Serial Issue

POSSIBLE MECHANISMS OF AUTOXIDATIVE RANCIDITYLOURY M.1972; LIPIDS; U.S.A.; DA. 1972; VOL. 7; NO 10; PP. 671-675; BIBL. 18 REF.Serial Issue

AUTOXIDATION AND ANTIOXIDANTSHARDY R.1971; REP. PROGR. APPL. CHEM.; G.B.; DA. 1971; VOL. 56; PP. 529-535; BIBL. 2 P.Serial Issue

EDIBLE OIL REFINING AND PROCESSINGGRIFFITHS WA.1971; REP. PROGR. APPL. CHEM.; G.B.; DA. 1971; VOL. 56; PP. 499-506; BIBL. 1 P. 1/2Serial Issue

REAKTIONEN OXYDIERTER LIPIDE MIT EIWEIBSTOFFEN. IX. BILDUNG VON PROTEINOLIGOMEREN = REACTION DES LIPIDES OXYDES AVEC LES PROTEINES. IX. FORMATION D'OLIGOMERES DE PROTEINESEL ZEANY BA; POKORNY J; SMIDRKALOVA E et al.1975; NAHRUNG; DTSCH.; DA. 1975; VOL. 19; NO 4; PP. 327-334; ABS. ANGL. RUSSE; BIBL. 32 REF.Article

VERGLEICH VERSCHIEDENER FUTTERFETTE IM LEGEHENNEN-ALLEINFUTTER. = INFLUENCE DE DIFFERENTS CORPS GRAS DANS LA RATION DE POULES PONDEUSES RECEVANT UN SEUL TYPE D'ALIMENTSVOGT H; HARNISCH S.1976; ARCH. GEFLUEGELKDE; DTSCH.; DA. 1976; VOL. 40; NO 5; PP. 168-176; ABS. ANGL. FR. RUSSE; BIBL. 20 REF.Article

LIQUID-CHROMATOGRAPHIE VON BELASTETEN BRATFETTEN = CHROMATOGRAPHIE LIQUIDE DES GRAISSES A FRITURE CHARGEESAITZETMULLER K.1973; FETTE SEIFEN ANSTRICHMITTEL; DTSCH.; DA. 1973; VOL. 75; NO 1; PP. 14-17; ABS. ANGL. FR. RUSSE; BIBL. 3 REF.Serial Issue

III EDIZIONE DELLE NORME GRASSI E DERIVATI (NGD) = 3EME EDITION DES NORMES SUR LES CORPS GRAS ET DERIVES (NGD)1972; RIV. ITAL. SOSTANZE GRASSE; ITAL.; DA. 1972; VOL. 49; NO 10; PP. 463-477Serial Issue

Pulsed NMR method for solid fat content determination in tempering fats. I:Cocoa butters and equivalentsPETERSSON, B; ANJOU, K; SANDSTROM, L et al.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 6, pp 225-230, issn 0015-038XArticle

Der gegenwärtige Stand der Bleichung im Raffinationsprozess pflanzlicher öle und tierischer Fette = L'état actuel du blanchiment dans le processus de raffinage des huiles végétales et graisses animales = The present state of bleaching in the refining process of vegetable oils and animal fatsEICKE, H.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 9, pp 355-359, issn 0015-038XArticle

Supported gold catalysis in the hydrogenation of canola oilCACERES, L; DIOSADY, L. L; GRAYDON, W. F et al.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 5, pp 906-910, issn 0003-021XArticle

Consommation réelle de corps gras alimentaires en France - Evolution = Actual consumption of edible fats in France - EvolutionLEPETIT, G.Revue française des corps gras. 1985, Vol 32, Num 4, pp 139-142, issn 0035-3000Conference Paper

Confectionery fat analysis with high performance liquid chromatographyKIMMEY, R. L; PERKINS, E. G.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 7, pp 1209-1211, issn 0003-021XArticle