01302naa a2200253 a 450000100080000000500110000800800410001910000170006024500680007726000090014552006240015465000160077865000170079465000180081165000170082965000110084665000150085765300130087265300190088570000180090470000200092270000190094277300870096115220762023-11-17       1977    bl uuuu     u00u1 u    #d1 aNUEVO, C. R.  aRendered quality water white cocnut oil.h[electronic resource]  c1977  aAbstract: Practically water white coconut oil prepared by either a physicomechanical (PM) or an improved rural process (RP) is highly stable. It has low (0.03%) free fatty acid content and needs no further purification to attain edible quality, especially when the fresh coconut flavor so desirable in confectioneries is relished. PM oil has better stability than RP because the former contains more of the major phospholipid. The RP oil reported herein is a marked improvement over a related product which American chemists in the Bureau of Science, Manila, found in local use as early as the start of the 20th century  aCoconut oil  aReproduction  aÁgua de Coco  aReprodução  aSêmen  aTecnologia  aDiluente  aSemen diluents1 aSANTOS, M. P.1 aGONZALES, A. L.1 aBIROSEL, D. M.  tJournal of the American Oil Chemists? Societygv. 54, n. 8, p. 325-327, Aug. 1977.