Have a personal or library account? Click to login
The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry Cover

The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry

Environmental Protection and Natural Resources
Volume 31 (2020): Issue 1 (March 2020)
By: Justyna Chrobak,  Jolanta Iłowska,  Rafał Grabowski,  Michał Szmatoła,  Hanna Studnik,  Kamil Korasiak and  Jolanta Drabik  
Open Access
|Mar 2020

Download Article

Download the full article as a PDF file.

DOI: https://doi.org/10.2478/oszn-2020-0002 | Journal eISSN: 2353-8589 | Journal ISSN: 1230-7831
Journal RSS Feed
Language: English
Page range: 8 - 13
Published on: Mar 31, 2020
Published by: National Research Institute, Institute of Environmental Protection
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Vegetable oil,
chemical modification,
oxidation,
N-hydroxyphthalimide,
scCO
Related subjects:
Life sciences,
Ecology

© 2020 Justyna Chrobak, Jolanta Iłowska, Rafał Grabowski, Michał Szmatoła, Hanna Studnik, Kamil Korasiak, Jolanta Drabik, published by National Research Institute, Institute of Environmental Protection
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous articleVolume 31 (2020): Issue 1 (March 2020)Next article