Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat

Published:1994-01 Issue:1 Volume:77 Page:45-54
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Shukla A.,Bhaskar A.R.,Rizvi S.S.H.,Mulvaney S.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat;Amer;J. Assoc. Offic. Anal. Chem.,1985

2. Official Methods and Recommended Practice of the American Oil Chemists’ Society,1989

3. Modified butters;Anderson,1991

4. Official Methods of Analysis,1990

5. Melting and Solidification of Fats;Bailey,1950

Cited by 45 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. Effect of breed and stage of lactation on the solid fat content of milk from cows milked once a day or twice a day;New Zealand Journal of Agricultural Research;2023-11-12

2. Culinary fluid mechanics and other currents in food science;Reviews of Modern Physics;2023-06-15

3. Effect of anhydrous milk fat fraction addition to butter on water loss reduction;International Dairy Journal;2023-06

4. Sensory Attributes of Fat‐Rich Dairy and Ethnic Indian Products;Sensory Profiling of Dairy Products;2023-05-12

5. Time-temperature superposition principles: applicability in food and biopolymer rheology;Advances in Food Rheology and Its Applications;2023

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP