CHARACTERISTICS OF MILK-FAT FRACTIONATED BY CRYSTALLIZATION FROM THE MELT

被引：24

作者：

DEMAN, JM

FINORO, M

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1980年 / 13卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(80)73398-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：167 / 173

页数：7

共 20 条

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[3]

DeMan J. M., 1979, Food texture and rheology., P43

[4]

DOLBY RM, 1970, 18 INT DAIR C SYDN E, V1, P242

[5]

FJAERVOLL A, 1970, DAIRY INDUSTR, V35, P502

[6]

JEBSON RS, 1970, 18 INT DAIR C SYDN, V1, P240

[7]

Jenness R., 1959, PRINCIPLES DAIRY CHE

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

MERTENS, WG ;

DEMAN, JM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (06) :366-&

[9] INFLUENCE OF TEMPERATURE TREATMENT ON SOLID-LIQUID RATIOS OF FATS DETERMINED BY WIDE-LINE NMR [J].

MERTENS, WG ;

DEMAN, JM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (02) :77-&

[10] SEASONAL-VARIATIONS IN COMPOSITION AND THERMAL PROPERTIES OF NEW-ZEALAND MILK-FAT .2. THERMAL PROPERTIES OF MILK-FAT AND THEIR RELATION TO COMPOSITION [J].

NORRIS, GE ;

GRAY, IK ;

DOLBY, RM .

JOURNAL OF DAIRY RESEARCH, 1973, 40 (03) :311-321

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