INFLUENCE OF TEMPERATURE TREATMENT ON SOLID-LIQUID RATIOS OF FATS DETERMINED BY WIDE-LINE NMR

被引：16

作者：

MERTENS, WG

DEMAN, JM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1972年 / 5卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(72)74092-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：77 / &

共 11 条

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[5]

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[7]

SWINDELLS CE, UNPUBLISHED DATA

[8] COMPARISON OF SFI, DSC AND NMR METHODS FOR DETERMINING SOLID-LIQUID RATIOS IN FATS [J].

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[9]

WETTSTROM R, 1965, 4 P SCAND S FATS OIL

[10] WIDE-LINE NMR FOR PRODUCT AND PROCESS CONTROL IN FAT INDUSTRIES [J].

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