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| 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). |
| 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 |
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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. |  |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 07:28, 31 July 2015 | | 2,642 × 705 (30 KB) | Michał Sobkowski | {{Information |Description= {{en|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).}}{{pl|[[:pl:Interestryfik... |
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