Abstract
The physical properties of oils and fats are of practical importance in understanding the makeup of these materials and how they should be used.
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References
deMan, J.W. 1982. Food Microstructure 1, 209–222 (1982).
Institute of Shortening Edible Oils. 1988. Food Fats and Oils, 6th ed. DC: Institute of Shortening and Edible Oils, p. 15f.
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Physical Properties. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_4
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4737-6
Online ISBN: 978-1-4757-2351-9
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