Studies on the nutritive value of some thermally polymerized edible oils subjected to steam distillation and subsequent urea fractionation.
Previous to World War II, little attention has been accorded to the possible use of vegetable oils in the commercial preparation of shortenings. This was largely due to the fact that most oils of vegetable origin possess relatively strong and objectionable odors which must be eliminated by extensive...
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| Format: | Others |
| Language: | en |
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McGill University
1953
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=109294 |