Fig. 1. Melting curves (I) and crystallization curves (II) for Jeju-horse fat (A), Halla-horse fat (B), lard (C) and beef-tallow (D)
Table 1. Hunter’s color values of four different animal fats
Table 2. Chemical characteristics of four different animal fats
Table 3. Tocopherol contents of four different animal fats
Table 4. Fatty acid composition of four different animal fats
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