Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation-Reference-Cited by-同舟云学术

Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation

Published:2005-02 Issue:2 Volume:89 Page:243-252
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fatouh A.E,Singh R.K,Koehler P.E,Mahran G.A,Metwally A.E

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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3. Official Methods of Analysis of AOAC International (2000). In H. Horwitz (Ed.) (17th ed.). Gaithersburg, MD, USA: AOAC International

4. American Oil Chemists Society (AOCS) (1998). Official methods and recommended practices of the american oil chemists society (5th ed.). Champaign, IL: American Oil Chemists Society

5. Fatty acids profile and physico-chemical properties of goat milk fat fractions;Arora;Indian Journal of Dairy Science,1998

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