Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats-Reference-Cited by-同舟云学术

Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats

Published:2001-02 Issue:2 Volume:84 Page:332-344
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Schmelzer J.M.,Hartel R.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference21 articles.

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2. Am. Oil Chem. Soc. 1989. Official Method Cc 1-25: Melting Point: Capillary Tube Method in Sampling and Analysis of Commercial Fats. 1. AOCS, Champaign, IL.

3. Control of minimally processed carrot surface discoloration caused by abrasion peeling;Bolin;J. Food Sci.,1991

4. Investigations on the compatibility of milk fat fractions and lauric fats;Buning-Pfaue;J. Therm. Analysis,1989

5. Separation of lipid classes by chromatography on Florisil;Carroll;J. Lipid Research,1961

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