Dilatometric measurements

Author:

Braun W. Q.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference13 articles.

1. Andersen, A., J. Food,13, 37 (1944).

2. Normann, W., Chem. Umschau Gebiete Fette. Ole. Wachse u. Harze,38, 17–23 (1931).

3. Hofgaard, K., Dilatometriske Fedstof-Undersogelser, J. Jorgensen Copenhagen (1938).

4. Jensen, H. R., “The Chemistry, Flavouring, and Manufacture of Chocolate Confectionery and Cocoa”, P. Blakiston’s Son, Philadelphia (1931).

5. Coffey, C. A., and Spannuth, H. T., Oil and Soap,17, 41–43 (1940).

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1. Studies on the Crystallization Behaviour of the Cocoa Butter Equivalents by Pulse Nuclear Magnetic Resonance ‐ Part I;Fette, Seifen, Anstrichmittel;1983-01

2. Margarine and margarine oil, formulation and control;Journal of the American Oil Chemists' Society;1978-11

3. EVALUATION OF SEVERAL PULSED NMR TECHNIQUES FOR SOLIDS-IN-FAT DETERMINATION OF COMMERCIAL FATS;Journal of Food Science;1977-03

4. Fats in Human Nutrition — Food Technology and Fat Utilization1;Canadian Institute of Food Technology Journal;1970-10

5. Margarine oil formulation and control;Journal of the American Oil Chemists' Society;1968-09

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