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Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture
Pirkko Forssell, Riitta Kervinen, Maija Lappi, Pekka Linko, Tapani Suortti, Kaisa Poutanen
Research output: Contribution to journal › Article › Scientific › peer-review
57
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(Scopus)