Composition and Physical Properties of North American Stick Margarines-Reference-Cited by-同舟云学术

Composition and Physical Properties of North American Stick Margarines

Published:1989-12 Issue:5 Volume:22 Page:481-486
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Postmus E.,deMan L.,deMan J.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference18 articles.

1. AOCS. 1981. Official and Tentative Methods of the American Oil Chemists' Society. Vol. I. Champaign, IL.

2. Table spreads and shortening;Chrysam,1985

3. Davignon, J., Holub, B., Little, J.A., McDonald, B.E. and Spence, M. 1980. Report of the ad-hoc committee on the composition of special margarines. Minister of Supply and Services Canada Cat. no. H44-46/1980E.

4. Polarized light microscopy of butter fat crystallization. Proceedings of XV Intern;deMan;Dairy Congress,1959

5. Crystallization behaviour of hydrogenated rapeseed oil;deMan;Can. Inst. Food Sci. Technol. J.,1978

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