CHEMICAL AND PHYSICAL-PROPERTIES OF PALM OIL AND PALM OLEIN AS AFFECTED BY HYDROGENATION

被引：5

作者：

YAP, PH ^{[1
]}

DEMAN, JM ^{[1
]}

DEMAN, L ^{[1
]}

机构：

[1] DEMAN FOOD TECHNOL SERV INC,GUELPH N1H 6B5,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(89)70390-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：243 / 247

页数：5

共 10 条

[1]

BERGER K, 1986, FOOD TECHNOL-CHICAGO, V40, P72

[2] FRACTIONATION OF PALM OIL [J].

DEFFENSE, E .

DEMAN, L ;

DEMAN, JM ;

BLACKMAN, B .

[4]

MERTENS WG, 1972, J AM OIL CHEM SOC, V49, P365

[5]

PODMORE J, 1987, RECENT ADV CHEM TECH

[6]

SHEHATA A Y, 1970, Canadian Institute of Food Technology Journal, V3, P85

[7]

WARD J, 1988, J AM OIL CHEM SOC, V65, P1731, DOI 10.1007/BF02542373

[8] PROCESSING OF LOW-ERUCIC ACID RAPESEED AND OF CANBRA OIL [J].

WEINBERG, B .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (03) :A57-&

[9]

YAP PH, 1988, THESIS U GUELPH

[10]

OFFICIAL TENTATIVE M