Direct measurement of thermal fat crystal properties for milk-fat fractionation
Author:
Affiliation:
1. ; Institute of Food Engineering, Department of Food Science; Swiss Federal Institute of Technology (ETH); Zurich 8092 Switzerland
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference27 articles.
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3. deMan, J.M., and M. Finoro, Characteristics of Milk Fat Fractionated by Crystallization from the Melt,Can. Inst. Food Sci. Technol. J. 13:167–173 (1980).
4. Bornaz, S., J. Fanni, and M. Parmentier, Limit of the Solid Fat Content Modification of Butter,J. Am. Oil. Chem. Soc. 71:1373–1380 (1994).
5. Chapman, D., R.E. Richards, and R.W. Yorke, A Nuclear Magnetic Resonance Study of the Liquid/Solid Content of Margarine Fat,37:243–246 (1960).
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