Supercritical Carbon Dioxide Fractionation of Anhydrous Milk Fat
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-013-2359-0
Reference31 articles.
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2. Boudreau A, Arul J (1993) Cholesterol reduction and fat fractionation technologies of milk fat: an overview. J Dairy Sci 76:1772–1781
3. Jensen RG, Ferris AM, Lammi-Keefe CJ (1991) The composition of milk fat. J Dairy Sci 74:3228–3243
4. Timms RE (1980) The phase behaviour and polymorphism of milk fat, milk fat fractions and fully hardened milk fat. Aust J Dairy Technol 35:47–53
5. Wright AJ, Batte HD, Marangoni AG (2005) Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior. J Dairy Sci 88:1955–1965
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