Chemical and Physical Properties of Palm Oil and Palm Olein as Affected by Hydrogenation-Reference-Cited by-同舟云学术

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Chemical and Physical Properties of Palm Oil and Palm Olein as Affected by Hydrogenation

Published:1989-06 Issue:3 Volume:22 Page:243-247
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:

Yap P.H.,deMan J.M.,deMan L.

Publisher

Elsevier BV

Subject

General Computer Science

Reference10 articles.

1. Palm oil products-Why and how to use them;Berger;Food Technol.,1986

2. Fractionation of palm oil;Deffense;J. Am. Oil Chem. Soc.,1985

3. Physical and textural evaluation of some shortenings and margarines;DeMan;J. Am. Oil Chem. Soc.,1989

4. Automatic melting point determination of fat;Mertens;J. Am. Oil Chem. Soc.,1972

5. Official and Tentative Methods of the American Oil Chemists' Society. R.O. Walker. Am. Oil Chem. Soc, Champaign IL 61821-0489.

Cited by 2 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. Characterization of hydrogenated fats for margarine manufacturing purposes.;Grasas y Aceites;1998-02-28

2. Polymorphic stability of hydrogenated palm oleins in dilutions with unhydrogenated liquid oils;Journal of the American Oil Chemists' Society;1993-04

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