In the first article in this series, the author dealt with general classification and composition of oils, fats and waxes, and this went on to discuss the properties of drying and non‐drying vegetable oils. In this second part, the properties of animal and fish oils, fats and waxes will be considered.
GRIFFITHS, C. (1952), "Animal and vegetable Oils, Fats & Waxes: PART II Properties of Terrestrial and Marine Animal Oils, Animal and Vegetable Fats and Waxes", Industrial Lubrication and Tribology, Vol. 4 No. 5, pp. 15-19. https://doi.org/10.1108/eb052170Download as .RIS
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