COMPARISON OF NMR AND DSC METHODS FOR DETERMINING SOLID CONTENT OF FATS - APPLICATION TO COCOA BUTTER AND ITS ADMIXTURES WITH MILK-FAT

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LAMBELET, P

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LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1983年 / 16卷 / 04期

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TS2 [食品工业];

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0832 ;

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页码：200 / 202

页数：3

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[1] COMPARISON OF NMR AND DSC METHODS FOR DETERMINING SOLID CONTENT OF FATS APPLICATION TO MILK-FAT AND ITS FRACTIONS
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[3] PULSED NMR METHOD FOR SOLID FAT-CONTENT DETERMINATION IN TEMPERING FATS .2. COCOA BUTTERS AND EQUIVALENTS IN BLENDS WITH MILK-FAT
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[4] PULSED NMR METHOD FOR SOLID FAT-CONTENT IN MIXTURES OF MILK-FAT AND COCOA BUTTERS OR EQUIVALENTS
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[6] MELTING AND SOLIDIFICATION CHARACTERISTICS OF CONFECTIONERY FATS - ANHYDROUS MILK-FAT, COCOA BUTTER AND PALM KERNEL STEARIN BLENDS
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[7] DEVELOPMENT OF PULSED NMR INTO A QUICK AND REPRODUCIBLE METHOD FOR THE DETERMINATION OF SOLID FAT-CONTENT IN COCOA BUTTER EQUIVALENTS
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[8] PULSE NMR HIGHLY AUTOMATED METHOD FOR DETERMINING SOLID FAT CONTENT IN PARTIALLY CRYSTALLIZED FATS
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[10] PULSED NMR METHOD FOR SOLID FAT-CONTENT DETERMINATION IN TEMPERING FATS, .1. COCOA BUTTERS AND EQUIVALENTS
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