The unsaturated fatty acids of hydrogenated shortening and other edible fats

Autor:	J. T. R. Andrews, A. S. Richardson
Rok vydání:	1943
Předmět:	Butterfat chemistry.chemical_compound Animal fat chemistry General Chemical Engineering Linoleic acid Glyceride Organic Chemistry food and beverages Food science
Zdroj:	Oil & Soap. 20:90-94
ISSN:	1558-9331 0003-021X
DOI:	10.1007/bf02544123
Popis:	Analysis of 227 samples of edible fats collected from widely scattered cities of the United States shows that the average percentage of glyceride derived from linoleic acid increases in the order: butter fat, margarine, lard, hydrogenated shortening, and blended shortening containing some hydrogenated fat or animal fat as stiffening agent.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::92792cf89c50e1b97a17a999b9038524 https://doi.org/10.1007/bf02544123 Zobrazit plný text záznamu Full text from SpringerLink