A new approach to the glyceride structure of natural fats

Abstract

Conclusions A new approach to the glyceride structure of natural fats has been achieved through the application of enforced interesterification to samples of animal and vegetable fats. The results obtained further substantiatte the hypothesis that animal fats, in contradistinction to seed fats, are essentially randomly distributed.

Identifiers

DOI

10.1007/bf02643335

Citations and references