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Description
  • Oxidation stability of fatty emulsion of margarine. Influence of hydrogenation and transesterification of fats on the oxidation stability. (en)
  • Oxidační stabilita tuků v emulzi margarinu. Vliv hydrogenace a přeesterifikace na oxidační stabilitu.
Title
  • Oxidation stability of fats in emulsion (en)
  • Oxidační stabilita tuků v emulzi
  • Oxidační stabilita tuků v emulzi (cs)
skos:prefLabel
  • Oxidation stability of fats in emulsion (en)
  • Oxidační stabilita tuků v emulzi
  • Oxidační stabilita tuků v emulzi (cs)
skos:notation
  • RIV/60461373:22330/01:00004087!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany
  • 85; 90
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  • Z(MSM 223300004)
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  • 690596
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  • RIV/60461373:22330/01:00004087
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  • fatty base; oxidation stability; hydrogenation; transesterification; margarine; oxygen (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [37973D6E7209]
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  • Hotel Horizont, Žel.Ruda - Špičák ČR
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  • Neuveden
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  • Sb.přednášek 39.mez.konf.technol.anal.tuků
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  • Filip, Vladimír
  • Kareš, Jaromír
  • Hůzlová, Jitka
  • Lískovcová, Jitka
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http://linked.open.../riv/zahajeniAkce
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number of pages
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  • Unilever ve spolupráci s ČSCH
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  • 80-86238-14-8
http://localhost/t...ganizacniJednotka
  • 22330
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