PHYSICAL AND CHEMICAL CHARACTERISTICS OF BUTTERFAT FRACTIONS OBTAINED BY CRYSTALLIZATION FROM MOLTEN FAT.

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作者：
Amer, M.A. [1 ]
Kupranycz, D.B. [1 ]
Baker, B.E. [1 ]
机构：
[1] Macdonald Coll of McGill Univ, Dep, of Food Science & Agricultural, Chemistry, Ste. Anne de Bellevue,, Macdonald Coll of McGill Univ, Dep of Food Science & Agricultural Chemistry, Ste. Anne de Belle
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| 1600年 / 62期
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