Ontology type: schema:ScholarlyArticle
1952-11
AUTHORSS. G. Morris, C. F. Gordon, N. Brenner, J. S. Meyers, R. W. Riemenschneider, W. C. Ault
ABSTRACTVarious edible and inedible grades of animal fats, such as lard, grease, tallow, and selectively hydrogenated lard, grease and tallow were separated into “oils” and “stearins” by crystallization from acetone.The chemical and physical properties as well as the yields of oils and stearins obtained by this method are described.Antioxidants and metal deactivators are much more effective in stabilizing lard and grease oils produced from partially hydrogenated fats than in stabilizing corresponding products from unhydrogenated fats. More... »
PAGES441-443
http://scigraph.springernature.com/pub.10.1007/bf02632622
DOIhttp://dx.doi.org/10.1007/bf02632622
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