Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents-Reference-Cited by-同舟云学术

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Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents

Published:2007-06-28 Issue:2 Volume:23 Page:159-170
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

McCLEMENTS D. J.,POVEY M. J. W.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb00563.x/fullpdf

Reference21 articles.

1. Resonance theory of bubbly liquids;Gaunaurd;Journal of the Acoustical Society of America,1981

2. Blending, chilling and tempering of margarines and shortenings;Haighton;Journal of the American Oil Chemists Society,1976

3. Determination of the solids contents of fats by wide line NMR: the signal of liquid oils;Haighton;Journal of the American Oil Chemists Society,1972

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