Trends in edible oil fractionation
- 30 April 1995
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 6 (4), 121-126
- https://doi.org/10.1016/s0924-2244(00)88995-5
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Fractionnement de la matière grasse laitière par cristallisation simple et son utilisation dans la fabrication de beurres mousCanadian Institute of Food Science and Technology Journal, 1987
- Palm oil: Quality requirements from a customer's point of viewJournal of Oil & Fat Industries, 1985
- Phase behaviour of fats and their mixturesProgress in Lipid Research, 1984
- Development of a continuous process to obtain a confectionery fat from tallow: Final statusJournal of Oil & Fat Industries, 1981