Suitable cooling program for chicken fat dry fractionation

European Journal of Lipid Science and Technology

Volumn 109, Issue 2, 2007, Pages 127-133

  Arnaud, Elodie ^a   Pina, Michel ^b   Collignan, Antoine ^a  

^a CIRAD   (France)

^b UMR IATE   (France)

Author keywords

Chicken fat; Cooling rate; Crystallization; Dry fractionation; Filtration properties

Indexed keywords

EID: 33947155729     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600176     Document Type: Article

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