![](/img/cover-not-exists.png)
Effect of the Addition of a Cocoa Butter–Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter
Ozan Nazım Çiftçi, Bolesław Kowalski, Fahrettin Göğüş, Sibel FadıloğluVolume:
74
Year:
2009
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2009.01128.x
File:
PDF, 299 KB
english, 2009