Differential Thermal Analysis of the Melting and Solidification of Milk Fat-Reference-Cited by-同舟云学术

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Differential Thermal Analysis of the Melting and Solidification of Milk Fat

Published:1964-01 Issue:1 Volume:47 Page:32-36
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cantabrana F.,DeMan J.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Physical Properties of Milk Fat. I. Influence of Chemical Modification;DeMan;J. Dairy Research,1961

2. Physical Properties of Milk Fat. II. Some Factors Influencing Crystallization;DeMan;J. Dairy Research,1961

3. The Rheological Behaviour of Butter;DeMan,1962

4. Polymorphism in Milk Fat;DeMan;Dairy Sci. Abstr.,1963

5. The Effect of Temperature Treatment on Consistency and Crystal Structure of Milk Fat;DeMan,1963

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products;Comprehensive Reviews in Food Science and Food Safety;2013-09

2. Fats in Spreadable Products;Fats in Food Products;1994

3. Physical Properties and Modification of Milk Fat;Developments in Dairy Chemistry—2;1983

4. A Comparative Study of Olive Oil and Reesterified Oils by Differential Scanning Calorimetry;Fette, Seifen, Anstrichmittel;1982-01

5. Differential Thermal Analysis of α-Lactose Hydrate;Journal of Dairy Science;1977-08

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