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<https://d-nb.info/1328974022> a bibo:Issue;
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  dc:identifier "(DE-101)1328974022";
  umbel:isLike <https://doi.org/10.1002/food.19750190702>, <https://nbn-resolving.org/urn:nbn:de:101:1-2405110645076.410348463735>;
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  foaf:primaryTopic <https://doi.org/10.1002/food.19750190702>;
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  a bibo:Article;
  dc:title "The sterol hydrocarbons in edible oils";
  dcterms:creator _:node1jup961v3x16827938 .

_:node1jup961v3x16827938 gndo:preferredName "Niewiadomski, H." .

<https://d-nb.info/1328974022> marcRole:aut _:node1jup961v3x16827939 .

_:node1jup961v3x16827939 gndo:preferredName "Niewiadomski, H." .

<https://d-nb.info/1328974022> bibo:pageStart "525";
  bibo:pageEnd "536";
  dcterms:extent "12 S.";
  dcterms:isPartOf <https://ld.zdb-services.de/resource/1481064-5>;
  dcterms:description "Abstract: Since 1957 we have published the results of our research on the transformation of sterols in vegetable oils due the industrial treatment. During bleaching sterol hydrocarbons are formed which are partly removed due the deodorising. Hardening transforms them partly into other steroids. Thus the sterol hydrocarbons are also present in margarine. We have found that the content of those compounds amounted to a quantity of 0.023%. The apolar steroids are highly sensitive to the conditions of autoxidation. All margarines and edible oils contain not only steroid hydrocarbons but also the products of their oxidation and hydrogenation."@de;
  dcterms:license <http://onlinelibrary.wiley.com/termsAndConditions#vor>;
  wdrs:describedby <https://d-nb.info/1328974022/about> .

<https://d-nb.info/1328974022/about> dcterms:license <http://creativecommons.org/publicdomain/zero/1.0/>;
  dcterms:modified "2024-05-13T18:26:49.000"^^xsd:dateTime .

<https://d-nb.info/1328974022> dcterms:issued "2006";
  bibo:issue "19.2006, 7";
  owl:sameAs <http://hub.culturegraph.org/resource/DNB-1328974022> .