Author:
Sherbon J.W.,Coulter S.T.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
1. Melting and Solidification of Fats;Bailey,1958
2. On Certain Peculiarities of Crystallization of Milk Tat on Cooling;Belousov,1962
3. Physical Properties of Milk Fat;DeMan;J. Dairy Sci.,1964
4. Polarized Light Microscopy of Butterfat Crystallization;DeMan,1959
5. Influence of Temperature Treatment and Season on the Dilatometric Behavior of Butterfat;DeMan;J. Dairy Research,1959
Cited by
21 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. References;Confectionery Fats Handbook;2012
2. Physical chemistry;Confectionery Fats Handbook;2012
3. Analytical methods;Confectionery Fats Handbook;2012
4. Legislation and regulation;Confectionery Fats Handbook;2012
5. Analysis of confectionery fats in chocolate;Confectionery Fats Handbook;2012