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engzymatic interesterification : Process advantages and product benefits.

dc.creatorHusum, T.L 50661, autor. aut
dc.creatorChristensen, M.W. 50659.
dc.creatorHolm, H.C. 50695.
dc.creatorKristensen, D. 50662.
dc.creatorNielsen, P.M. 50663.
dc.creatorPedersen, L.S. 50664.
dc.languaged
dc.relation
dc.subjectAceites.
dc.subjectÁcidos grasos.
dc.subjectCostos.
dc.subjectDesodorización.
dc.subjectGrasa
dc.subjectHidrogenación.
dc.subjectinteresterificación enzimática
dc.subjectinteresterificación
dc.subjectPunto de fusión.
dc.subjectpunto de nube
dc.subjectTriglicéridos.
dc.titleengzymatic interesterification : Process advantages and product benefits.
dc.typetext


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