, Warsaw University of Life Sciences (WULS-SGGW), Poland
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Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids
Abstract PDF -
Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
The use of Lipozyme RM IM for modification the properties of lard
Abstract PDF