https://socictopen.socict.org/files/original/4e477b7ed7f579ec9f35bce30099f555.pdf 9968c6d009751bbcc56a17b2e250034a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Creator An entity primarily responsible for making the resource Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves Description An account of the resource Melting point of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. The present work shows the utilization of DSC technique on the determination of melting point of fats. In a comparison with softening point (AOCS method Cc 3-25), DSC values were higher than those obtained by AOCS method. It has occurred due to the fact that values obtained by DSC technique were taken when the fat had melted completely. DSC was also useful for determining melting point of liquid oils, such as soybean and cottonseed ones. Date A point or period of time associated with an event in the lifecycle of the resource 1999 Subject The topic of the resource Melting point, Softening point, differential scanning calorimetry (DSC), vegetable fat Identifier An unambiguous reference to the resource within a given context 10.3989/gya.1999.v50.i1.630 Source A related resource from which the described resource is derived Grasas y Aceites Publisher An entity responsible for making the resource available Consejo Superior de Investigaciones Científicas Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nutrition. Foods and food supply Relation A related resource <a href="http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/630" target="_blank" rel="noreferrer noopener">http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/630</a>