File:Interesterification.png
| Uploaded by | Michał Ski |
|---|---|
| Upload date | 2015-07-31T07:28:26Z |
| MIME type | image/png |
| Dimensions | 2642 × 705 px |
| File size | 29.9 KB |
| Description |
English: Interesterification: a fatty acid residue is interchanged with another, either on the same molecule or on another molecule of a lipid (the second case is shown here). Polski: Interestryfikacja: wymiana reszty kwasu tłuszczowego w obrębie jednej lub pomiędzy różnymi resztami glicerolu (na rysunku pokazany jest drugi przypadek). |
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| Date | |||
| Source | Own work, based on "Margarines and Shortenings" by Ian P. Freeman, Ullmann's Encyclopedia of Industrial Chemistry. 7th Edition 2012; doi:10.1002/14356007.a16_145 | ||
| Author | Michał Sobkowski | ||
| Other versions |
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| This image of a simple structural formula is ineligible for copyright and therefore in the public domain, because it consists entirely of information that is common property and contains no original authorship. |
