G., Comparative Analysis of Lipid Composition and Thermal, Polymorphic, and Crystallization Behaviors of Granular Crystals Formed in Beef Tallow and Palm Oil. J. Agric. Food Chem. 2011, 59, 1432-1441.
[159] Meng, Z.; Liu, Y. F.; Shan, L. A.; Jin, Q. Z.; Wang, F. Y.;Wang, X. G., Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability. Food Biophys. 2011, 6, 115-126.
[160] Qi, C.; Chen, Y.; Jing, Q. Z