TY  - JOUR
AN  - 004132057
PY  - 2004/01/01
TI  - Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends
JO  - European Food Research and Technology
VL  - 218
IS  - 3
SP  - 224
EP  - 229
UR  - https://eurekamag.com/research/004/132/004132057.php
ER  -