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1946•Journal of the American Oil Chemists SocietyRequires access

Fractionation of lard and tallow by systematic crystallization

R. W. Riemenschneider, F. E. Luddy, Margaret L. Swain, Waldo C. Ault

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Key concepts: Glyceride, Tallow, Fractionation, Iodine value, Chemistry, Fraction (chemistry), Crystallization, Fatty acid

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