TERMIUM Plus®

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Record 1 1992-07-06

English

Subject field(s)
  • Chemistry
  • Food Industries

French

Domaine(s)
  • Chimie
  • Industrie de l'alimentation
DEF

Caractéristique d'une huile d'arachide déterminée après saponification et précipitation des acides arachidique et lignocérique par l'acide acétique; ces acides se dissolvent d'autant plus près de 40°C que l'huile contient plus d'huile d'arachide vraie (...)

OBS

(...) cette température est l'indice Bellier.

Spanish

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