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- [3] NEW FORMULA FOR THE CALCULATION OF FAT LOSSES IN CHURNING[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1986, 41 (01) : 15 - 18DIXON, BD
- [4] LIMIT OF THE SOLID FAT-CONTENT MODIFICATION OF BUTTER[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1994, 71 (12) : 1373 - 1380BORNAZ, SFANNI, JPARMENTIER, M
- [5] THE CONSISTENCY OF BUTTER .4. IMPROVEMENT OF THE PHYSICAL QUALITY OF SUMMER BUTTER WITH SPECIAL REFERENCE TO THE FAT-CONTENT OF BUTTERMILK ON THE BASIS OF CRYSTALLIZATION CURVES[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1983, 38 (12): : 711 - 714FREDE, EPRECHT, DPETERS, KH
- [6] DEVELOPMENT OF PULSED NMR INTO A QUICK AND REPRODUCIBLE METHOD FOR THE DETERMINATION OF SOLID FAT-CONTENT IN COCOA BUTTER EQUIVALENTS[J]. FETTE SEIFEN ANSTRICHMITTEL, 1983, 85 (11): : 423 - 423SHUKLA, VKS
- [7] THE CONSISTENCY OF BUTTER .3. OPTIMUM CREAM RIPENING METHODS THROUGH THE USE OF MELTING AND SOLIDIFICATION CURVES FOR PRODUCING A SPECIAL SOFT CONSISTENCY OF BUTTER AND A LOW FAT-CONTENT OF THE BUTTERMILK[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1981, 36 (12): : 727 - 732PRECHT, DFREDE, EPETERS, KH
- [8] ON THE USE OF THE TBA TEST FOR DETERMINATION OF OXIDATIVE CHANGES IN SAMPLES WITH LOW FAT-CONTENT[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1987, 64 (05) : 635 - 635HOLMER, GSCHMEDES, A
- [9] USE OF LOW RESOLUTION NMR FOR DETERMINING FAT-CONTENT IN MEAT-PRODUCTS[J]. JOURNAL OF FOOD TECHNOLOGY, 1985, 20 (01): : 23 - 29RENOU, JPKOPP, JVALIN, C
- [10] USE OF OXYTOCIN TO MEASURE MILK OUTPUT IN MERINO EWES AND ITS EFFECT ON FAT-CONTENT[J]. AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE, 1992, 32 (05): : 601 - 603BENCINI, RMARTIN, GBPURVIS, IWHARTMANN, PE