PHYSICAL AND TEXTURAL EVALUATION OF SOME SHORTENINGS AND MARGARINES

被引：41

作者：

DEMAN, L ^{[1
]}

DEMAN, JM ^{[1
]}

BLACKMAN, B ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1007/BF02661800

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：128 / 132

页数：5

共 9 条

[1]

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[2]

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[3]

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[4]

HENDRIKSE PW, 1986, LIPID HDB, P255

[5]

LINK WE, 1974, OFFICIAL TENTATIVE M

[6] AUTOMATIC MELTING-POINT DETERMINATION OF FATS [J].

MERTENS, WG ;

DEMAN, JM .

[7]

NAGUIBMOSTAFA A, 1985, J AM OIL CHEM SOC, V62, P756, DOI 10.1007/BF03028748

[8]

WEISS TJ, 1983, FOOD OILS THEIR USES, P121

[9]

1979, INT UNION PURE APPLI