ANALYSIS of BUTTERFAT EXTRACTION and FRACTIONATION USING SUPERCRITICAL CARBON DIOXIDE
- 1 December 1993
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 17 (6) , 471-484
- https://doi.org/10.1111/j.1745-4549.1993.tb00236.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Physical Properties of Butter Oil Fractions Obtained by Supercritical Carbon Dioxide ExtractionChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1991
- Extraction of flavors from milk fat with supercritical carbon dioxideThe Journal of Supercritical Fluids, 1990
- Removal of Cholesterol from Milk Fat Using Supercritical Carbon DioxideJournal of Dairy Science, 1989
- Fractionation of Anhydrous Milk Fat by Superficial Carbon DioxideJournal of Food Science, 1987
- Modification of butter oil by extraction with supercritical carbon dioxide.Agricultural and Biological Chemistry, 1986
- Characteristics of Milk Fat Fractionated by Crystallization from the MeltCanadian Institute of Food Science and Technology Journal, 1980
- The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation processJournal of Dairy Research, 1971