ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS

Author:

KESKİN Hasene

Publisher

Association of Food Technology, Turkey

Reference35 articles.

1. Akgül, H. İ., Şengül, M., Ürkek, B., Kotan, T. E. (2021). Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey. Acta Sci-Technol, 43: e48905-e48905.

2. Altun, İ., Andic, S., Tunçtürk, Y., Cecen, A., Fındık, O. (2011). Some chemical characteristics of butters obtained from Van market. Kafkas Univ Vet Fak Derg, 17(4): 645-648.

3. Anonymous (1997) American Oil Chemists' Society (AOCS) Official and Recommended Practices of the AOCS. 7th Edition, AOCS Press Publication, Champaign, USA.

4. Anonymous (1998) Official Method of Analysis. AOAC INTERNATIONAL. 15th Edition, Washington DC, the USA.

5. Anonymous (2001). Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content. The European Standard EN ISO 3727-2:2001.

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