Author:
SONWAI Sopark,LUANGSASIPONG Vipavee
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference30 articles.
1. Adhikari, P., Zhu, X.M., Gautam, A., Shin, J.A. and Hu, J.N. (2010a). Scale-up production of zero-trans margarine fat using pine nut oil and palm stearin. Food Chem., 119, 1332-1338.
2. Adhikari, P., Shin, J.A., Lee, J.H., Hu, J.N., Zhu, X.M., Akoh, C.C. and Lee, K.T. (2010b). Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J. Sci. Food Agri., 90, 703-711.
3. Anon. (2003). Food labeling: trans fatty acids in nutrition labeling, final rule. Federal Register., 68, 41433-41506.
4. AOAC. (1995). “Official Methods of Analysis of AOAC International.” AOAC International, Arlington, VA.
5. AOCS. (1998). “Official Methods and Recommended Practices of the American Oil Chemists’ Society.” AOCS Press, Champaign, IL.
Cited by
12 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