Abstract
Fats are obtained from animal, vegetable or fish sources as shown in Table 8.1 and the most common fatty acids found are C12, C16 or C18 and are either saturated or contain one or more double bonds.
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© 1987 Elsevier Applied Science Publishers Ltd
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Podmore, J. (1987). Application of Modification Techniques. In: Hamilton, R.J., Bhati, A. (eds) Recent Advances in Chemistry and Technology of Fats and Oils. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7471-8_8
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DOI: https://doi.org/10.1007/978-94-011-7471-8_8
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7473-2
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