Fractionation with acetone or hexane to reduce the saturation level of lard
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Lee, Koo
(Department of Food Science and Technology, Chungnam National University)
Lee, Kyoung-Su (Department of Food Science and Technology, Chungnam National University) Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) Lee, Yong-Hwa (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University) |
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