Study on grainy crystals in edible beef tallow shortening

Food Research International

Volumn 40, Issue 7, 2007, Pages 909-914

  Jin, Qingzhe ^a   Gao, Hongyan ^a   Shan, Liang ^a   Liu, Yuanfa ^a   Wang, Xingguo ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Edible beef tallow; Grainy crystals; Shortening; Triacylglycerols composition

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; GLYCEROL; MELTING POINT; THERMODYNAMIC PROPERTIES; X RAY DIFFRACTION ANALYSIS;

EDIBLE BEEF TALLOW SHORTENING (EBTS); SLIP MELTING POINTS (SMP); TRIACYLGLYCEROL (TAG);

MEATS;

EID: 34250818919     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.03.006     Document Type: Article

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