ANALYTICAL TECHNIQUES IN FOOD EMULSIFIERS

被引：16

作者：

DIEFFENBACHER, A

BRACCO, U

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1978年 / 55卷 / 09期

关键词：

D O I：

10.1007/BF02682450

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：642 / 646

页数：5

共 28 条

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[8]

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[9] COMPARISON OF VARIOUS METHODS FOR EXTRACTION OF TOTAL LIPIDS, FATTY-ACIDS, CHOLESTEROL, AND OTHER STEROLS FROM FOOD-PRODUCTS [J].

HUBBARD, WD ;

SHEPPARD, AJ ;

NEWKIRK, DR ;

PROSSER, AR ;

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[10] FUNCTIONS OF EMULSIFIERS IN FOOD SYSTEMS [J].

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