1. Ainsworth, S., Versteeg, C., Palmer, M., Millikan, M.B. 1996. Enzymatic interesterification of fats. Aust. J. Dairy Technol.
51, 105–107.
2. Anon 1969. Bregott-a completely new dietary fat. Svenska Meieritidningen. 61(23), 438–440.
3. Anon 1989. Supercritical extraction holds promise for cholesterol-free butter. Food Eng. 61, 83–84, 86.
4. Anon 1992. Mixed fats are coming. (European spreads market). Lebensm. Z., 27, J12–13 [Foodline: Market Sight abstract No. 166141].
5. Arul, J., Boudreau, A., Maklouf, J., Tadrif, R., Sahasrabudhe, M.R. 1987. Fractionation of milk fat by supercritical carbon dioxide. J. Food Sci.
52, 1231–1236.