Note: Fractionation of sheep milk fat via supercritical carbon dioxide

Food Science and Technology International

Volumn 10, Issue 6, 2004, Pages 421-425

  Spano, V ^a   Salis, A ^a   Mele, S ^a   Madau, P ^a   Monduzzi, M ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Fatty acids; Fractionation; Sheep milk fat; Supercritical carbon dioxide; Triacylglycerols

Indexed keywords

CARBON DIOXIDE; DAIRY PRODUCTS; ESTERIFICATION; FATTY ACIDS; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MOLECULAR WEIGHT; SOLUBILITY; THERMAL EFFECTS;

PARTITION NUMBER (PN); SHEEP MILK FATS; SUPERCRITICAL CARBON DIOXIDE; TRIACYLGLYCEROLS;

OILS AND FATS;

OVIS; OVIS ARIES;

EID: 11944255927     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204049512     Document Type: Article

References (12)

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