Malgorzata Kowalska
Department of Chemistry, Faculty of Materials Science and Footwear Technology, Technical University of Radom, Radom, Poland
Witold Bekas
Department of Chemistry, Faculty of Food Technology, Agricultural University (SGGW), Warsaw, Poland
Dorota Kowalska
Department of Chemistry, Faculty of Food Technology, Agricultural University (SGGW), Warsaw, Poland
Marta Lobacz
Department of Chemistry, Faculty of Food Technology, Agricultural University (SGGW), Warsaw, Poland
Boleslaw Kowalski
Department of Chemistry, Faculty of Food Technology, Agricultural University (SGGW), Warsaw, Poland
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How to cite this article
Malgorzata Kowalska, Witold Bekas, Dorota Kowalska, Marta Lobacz and Boleslaw Kowalski, 2007. Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil. American Journal of Food Technology, 2: 521-528.
DOI: 10.3923/ajft.2007.521.528
URL: https://scialert.net/abstract/?doi=ajft.2007.521.528
DOI: 10.3923/ajft.2007.521.528
URL: https://scialert.net/abstract/?doi=ajft.2007.521.528