@article{oai:nagoya.repo.nii.ac.jp:00031636,
 author = {Toyama, Yoshiyuki and Igarashi, Sadao and Yamamoto, Tomoji},
 issue = {2},
 journal = {Memoirs of the Faculty of Engineering, Nagoya University},
 month = {Feb},
 note = {In a previous paper by one of the authors, Y. Toyama, several vegetable oils and fats were subjected to interesterification or molecular rearrangement of glyceride at low temperature in order to know if this reaction can be used successfully for the preparation of an edible fat from liquid fatty oil or an edible hard fat from low melting fat. In a continuation of the previous study, the authors have examined this reaction for drying oils in an expectation that this reaction will cause the bulk of the saturated acids of glyceride to form tri-saturated glyceride and the winterization after this reaction will yield a winterized oil of high unsaturation suitable for use in paint. In this paper are recorded the results of experiments on sardine oil.},
 pages = {239--245},
 title = {Interesterification of sardine oil},
 volume = {4},
 year = {1953}
}