Confectionery fats. II. Characterization of products prepared by interesterification and fractionation

• 作者Werner Landmann; N. V. Lovegren; R. O. Feuge
• 卷第38卷
• 期第9期
• 印刷ISSN0003-021X
• 电子ISSN1558-9331
• 文件大小440.10KB
• 发表时间1961-09
• DOI10.1007/bf02631900
• 页码466-469