[1]
Nassu, R.T. and Guaraldo Gonçalves, L.A. 1999. Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Grasas y Aceites. 50, 1 (Feb. 1999), 16–21. DOI:https://doi.org/10.3989/gya.1999.v50.i1.630.