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- W2048657937 abstract "Fatty acids were prepared from beef tallow in the laboratory by alkalization and acidification under a nitrogen atmosphere at temperatures below 100 C. The minor constituents in the beef tallow fatty acids were isolated by the silicic acid method as described previously. They were fractionated by silicic acid liquid column chromatography and characterized by chemical functional group analyses, elemental analyses and infrared spectrophotometric methods. The results suggest that the minor constituents in commercial fatty acids were partly present in the original raw material of beef tallow and were partly formed as artifacts during the manufacturing process." @default.
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- W2048657937 date "1982-01-01" @default.
- W2048657937 modified "2023-10-18" @default.
- W2048657937 title "Origin of minor constituents of commercial oleic acid" @default.
- W2048657937 cites W1964439933 @default.
- W2048657937 doi "https://doi.org/10.1007/bf02670067" @default.
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