Evolution des techniques dans l' industrie des corps gras alimentaires [huilerie, margarinerie, corps gras animaux, hydrogenation, fractionnement, interesterification; France].
1979
Uzzan A.
Bibliographic information
Pagination
v.981-986(9-10)
Language
French
Note
Summaries (En, Fr).
Translated Title
English.
[Technical developments in edible fats and oils industry [vegetable oils, margarines, animal fats, hydrogenation, fractionation, interesterification; France]]. [French]
Type
Journal Article; Journal Part; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Sep-Oct 1979). v. 96(9-10) p. 981-986.
Corporate Author
Institut des Corps Gras, 75 - Paris (France)
Verenigde Cooperatieve Melkindustrie Coberco, Zutphen (Netherlands).
2012-11-15
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