n Vegetable or fish oil which has been partially oxidized by blowing with a current of air while at an elevated temperature. The characteristics of the oil such as its increased viscosity and degree of oxidation can be controlled by time, temperature, and amount of air.
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Gooch, J.W. (2011). Blown Oils. In: Gooch, J.W. (eds) Encyclopedic Dictionary of Polymers. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-6247-8_1433
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DOI: https://doi.org/10.1007/978-1-4419-6247-8_1433
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