Surface-active agents from the group of polyoxyethylated Glycerol Esters of Fatty Acids. Part I. Basic thermodynamics values of a structure, and the level of hydrophilic/lipophilic balance (HLB) of the oxyethylenation products of Lard's fractions (Adeps suillus FP VI): Fid-Bau Portal

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Surface-active agents from the group of polyoxyethylated Glycerol Esters of Fatty Acids. Part I. Basic thermodynamics values of a structure, and the level of hydrophilic/lipophilic balance (HLB) of the oxyethylenation products of Lard's fractions (Adeps suillus FP VI)

Piotrowska, J.B. / Nachajski, M.J. / Lukosek, M. / Zgoda, M.M.

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Surface-active agents from the group of polyoxyethylated Glycerol Esters of Fatty Acids. Part I. Basic thermodynamics values of a structure, and the level of hydrophilic/lipophilic balance (HLB) of the oxyethylenation products of Lard's fractions (Adeps suillus FP VI)

Piotrowska, J.B. / Nachajski, M.J. / Lukosek, M. / Zgoda, M.M.

Surface-active agents from the group of polyoxyethylated Glycerol Esters of Fatty Acids. Part I. Basic thermodynamics values of a structure, and the level of hydrophilic/lipophilic balance (HLB) of the oxyethylenation products of Lard's fractions (Adeps suillus FP VI)

Piotrowska, J.B. / Nachajski, M.J. / Lukosek, M. / Zgoda, M.M.

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Order at Subito €

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Document information

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Document information

Title:

Surface-active agents from the group of polyoxyethylated Glycerol Esters of Fatty Acids. Part I. Basic thermodynamics values of a structure, and the level of hydrophilic/lipophilic balance (HLB) of the oxyethylenation products of Lard's fractions (Adeps suillus FP VI)

Contributors:

Piotrowska, J.B. (author) / Nachajski, M.J. (author) / Lukosek, M. (author) / Zgoda, M.M. (author)

Published in:

POLYMERS IN MEDICINE ; 40 ; 27-36

Publication date:

2010-01-01

Size:

10 pages

ISSN:

Type of media:

Article (Journal)

Type of material:

Print

Language:

Unknown

Classification:

DDC: 668.9 / 610

© Metadata Copyright the British Library Board and other contributors. All rights reserved.

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