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pro vyhledávání: '"Dijckmans Peggy"'
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 16, Iss 4-5-6, Pp 193-200 (2009)
Palm oil is rich in minor components that impart unique nutritional properties and need to be preserved. In this context, refining technologies have been improved, with the dual temperature deodorizer, the double condensing unit and the ice condensin
Externí odkaz:
https://doaj.org/article/1c2876f222ee4357a8b7aa2a3b02a796
Autor:
Gibon, Véronique, Ayala, José Vila, Dijckmans, Peggy, Maes, Jeroen, De Greyt, Wim, Gibon, Véronique, Ayala, José Vila, Dijckmans, Peggy, Maes, Jeroen, De Greyt, Wim
Publikováno v:
OCL - Oilseeds and fats, Crops and Lipids; July 2009, Vol. 16 Issue: 4 p193-200, 8p