Modification of Milk Fat by Removal of a High Melting Glyceride Fraction
- 1 July 1968
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 1 (3) , 90-93
- https://doi.org/10.1016/s0008-3860(68)74480-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Composition of Milk Fat Fractions Obtained by Fractional Crystallization from AcetoneJournal of Dairy Science, 1966
- Determination of the Fatty Acid Composition of Milk Fat by Dual Column Temperature Programmed Gas-Liquid ChromatographyJournal of Dairy Science, 1964
- Physical properties of milk fat: II. Some factors influencing crystallizationJournal of Dairy Research, 1961