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Etude de la structure des triglycérides de l'huile de palme fractionnée. Evolution de la cristallisation des triglycérides lors du refroidissement de l'huile de palme en vue de son fractionnement par le procédé Tirtiaux
Deroanne, Claude; Wathelet, Jean-Paul; Séverin, Michel
1976 • In Revue Française des Corps Gras, 1, p. 27-32

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03 dosage_glycérides_evo.PDF

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