The crystallization of cocoa butter and alternative fats. I.—an adiabatic calorimeter and its application to the thermal analysis of cocoa butter
- 1 December 1955
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 6 (12) , 777-790
- https://doi.org/10.1002/jsfa.2740061208
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Polymorphism of synthetic glyceridesJournal of Oil & Fat Industries, 1945
- Thermal properties of fats and oilsJournal of Oil & Fat Industries, 1944
- Structure and thermodynamic properties of long-chain compoundsTransactions of the Faraday Society, 1938
- Calorimetrische Analyse Organischer Systeme. Erste Mitteilung. Apparatur und AnwendungsmöglichkeitenRecueil des Travaux Chimiques des Pays-Bas, 1933