engzymatic interesterification : Process advantages and product benefits.
| dc.creator | Husum, T.L | |
| dc.creator | Christensen, M.W. | |
| dc.creator | Holm, H.C. | |
| dc.creator | Kristensen, D. | |
| dc.creator | Nielsen, P.M. | |
| dc.creator | Pedersen, L.S. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25380 | |
| dc.language | d | |
| dc.relation | ||
| dc.subject | Aceites. | |
| dc.subject | Ácidos grasos. | |
| dc.subject | Costos. | |
| dc.subject | Desodorización. | |
| dc.subject | Grasa | |
| dc.subject | Hidrogenación. | |
| dc.subject | interesterificación enzimática | |
| dc.subject | interesterificación | |
| dc.subject | Punto de fusión. | |
| dc.subject | punto de nube | |
| dc.subject | Triglicéridos. | |
| dc.title | engzymatic interesterification : Process advantages and product benefits. | |
| dc.type | text |