Crystallization of butter oil and separation by filter-centrifugation
Author:
Affiliation:
1. ; Food Science and Human Nutrition; University of Missouri; Columbia Missouri 65211
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference23 articles.
1. The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation process
2. Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat
3. Preparation and Fractionation of the High Melting Glyceride Fraction of Milk Fat
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