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- [3] INTERESTERIFICATION REACTIONS OF TRIGLYCERIDESOIL AND SOAP, 1946, 23 (09): : 289 - 291NORRIS, FAMATTIL, KF
- [4] WORKSOFTENING OF MARGARINE AND SHORTENINGJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (01) : 27 - &HAIGHTON, AJ
- [5] STEREOSPECIFIC ANALYSIS OF INTERESTERIFICATION TRIGLYCERIDESKHIMIYA PRIRODNYKH SOEDINENII, 1984, (03): : 385 - 385SALIDZHANOVA, NSYUNUSOVA, SGGUSAKOVA, SDGLUSHENKOVA, AI
- [6] CANCEROGENIC SUBSTANCES IN FOOD FATS AND OILS .4. MARGARINE VEGETABLE SHORTENING AND BUTTERARCHIV FUR HYGIENE UND BAKTERIOLOGIE, 1968, 152 (03): : 231 - &FABIAN, B
- [7] HYDROLYSIS OF LONG CHAIN TRISATURATED TRIGLYCERIDES BY PANCREATIC LIPASELIPIDS, 1966, 1 (04) : 287 - &BARFORD, RALUDDY, FEMAGIDMAN, P
- [8] MARGARINE AND MARGARINE OILS - FINISHED PRODUCT QUALITYJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (08) : 478 - +WIEDERMANN, LH
- [9] INTERESTERIFICATION OF EDIBLE OILSJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (06) : 390 - 392HUSTEDT, HH
- [10] INTERESTERIFICATION OF CANOLA OILSCANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1984, 17 (03): : R33 - R33ESKIN, NAMJOHNSON, SVAISEYGENSER, MVANE, B