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Journal of Thermal Analysis and Calorimetry

Volumn 64, Issue 2, 2001, Pages 659-669

Melting properties of butter fat and the consistency of butter. Effect of modification of cream ripening and fatty acid composition

(3) Schaffer B a,b Szakaly S a Lrinczy, D b

a Hungarian Dairy Research Institute (Hungary)

b UNIVERSITY OF PÉCS (Hungary)

Author keywords

Butter; Cold spreadability; DSC; Plant oils

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EXTRACTION; FRACTIONATION; MELTING; THERMOANALYSIS;

COLD PRESSING;

OILS AND FATS;

EID: 0034835186 PISSN: 14182874 EISSN: None Source Type: Journal
DOI: 10.1023/A:1011579924951 Document Type: Conference Paper

Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.