Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 62 (11), 1551-1557
- https://doi.org/10.1007/bf02541683
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Tirtiaux fractionation: Industrial applicationsJournal of Oil & Fat Industries, 1983
- Characteristics of Milk Fat Fractionated by Crystallization from the MeltCanadian Institute of Food Science and Technology Journal, 1980
- Triglyceride analysis with glass capillary gas chromatographyJournal of Oil & Fat Industries, 1980
- The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation processJournal of Dairy Research, 1971
- Preparation of Milk Fat Methyl Esters by Alcoholysis in an Essentially Nonalcoholic SolutionJournal of Dairy Science, 1969
- Modification of Milk Fat by Removal of a High Melting Glyceride FractionCanadian Institute of Food Technology Journal, 1968
- Studies on Milk Powders. III. The Preparation and Properties of Milk Powders containing Low-Melting Butter OilJournal of Dairy Science, 1959