Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide-Reference-Cited by-同舟云学术

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Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide

Published:1993-07 Issue:4 Volume:58 Page:748-752
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BHASKAR A.R.,RIZVI S.S.H.,SHERBON J.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb09350.x/fullpdf

Reference28 articles.

1. Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat

2. Fractionation of Anhydrous Milk Fat by Superficial Carbon Dioxide

3. Distribution of cholesterol in milk fat fractions

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1. Vital Lipids Contents in Buffalo Butter Oil and its Fractions Prepared by Dry Fractionation;Egyptian Journal of Chemistry;2020-11-17

2. Progress in Supercritical Fluid Technology for Fats and Oils Processing;Bailey's Industrial Oil and Fat Products;2020-02-17

3. Milk Fat: Chemical and Physical Modification;Advanced Dairy Chemistry, Volume 2;2020

4. Supercritical Fluid Extraction and Fractionation;Green Chemistry and Chemical Engineering;2019

5. Medium Chain Triacylglycerides;Encyclopedia of Food Chemistry;2019

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