Hostname: page-component-5c6d5d7d68-vt8vv Total loading time: 0.001 Render date: 2024-08-07T15:46:36.996Z Has data issue: false hasContentIssue false
  • English
  • Français

The chemistry of the animal and vegetable fats in relation to their utilization and industrial processing

Published online by Cambridge University Press:  28 February 2007

A. Crossley
A. Crossley*
Affiliation:
Unilever Research Laboratory, Port Sunlight, Cheshire
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
The Relative Values of Animal and Vegetable Fats in Nutrition
Information
Proceedings of the Nutrition Society , Volume 20 , Issue 2 , September 1961 , pp. 143 - 149
Copyright
Copyright © The Nutrition Society 1961

References

Cousins, E.R., Guice, W.A. & Feuge, R.O. (1959). J. Amer. Oil Chem. Soc. 36, 24.CrossRefGoogle Scholar
Devine, J. & Williams, P.N. (editors) (1961). The Chemistry and Technology of Edible Oils and Fats. Unilever Conference. Oxford: Pergamon Press.Google Scholar
Hansen, R.P., Shorland, F.B. & Cooke, N.J. (1957). Nature, Lond., 179, 98.Google Scholar
Hansen, R.P., Shorland, F.B. & Cooke, N.J. (1959). Chern. & Ind. p. 124.Google Scholar
Keppler, J.G. (1957). Rec. Trav. Chim. 76, 49.CrossRefGoogle Scholar
MacGee, J., Mattson, F.H. & Beck, L.W. (1958). In Essential Fatty Acids, p. 21. [Sinclair, H.M. editor.] London: Butterworths Scientific Publications.Google Scholar
Mattson, F.H. (1960). J. Nutr. 71, 366.CrossRefGoogle Scholar
Van Beers, G.J., Sparreboom, S. & Keppler, J.G. (1958). In Essential Fatty Acids, p. 16. [Sinclair, H.M. editor.] London: Butterworths Scientific Publications.Google Scholar