GROMPONE, M. A. Physical and chemical properties of fractionated and interesterified beef tallows. Grasas y Aceites, [S. l.], v. 42, n. 5, p. 349–355, 1991. DOI: 10.3989/gya.1991.v42.i5.1219. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219. Acesso em: 28 mar. 2024.