Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils
β Scribed by M. H. ISKANDER; S. E. BAYOUMI; S. I. SHALABI
- Book ID
- 108810758
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 354 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0950-5423
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The oxidation stability of storage lipids from adipose tissue and of structural lipids from liver was compared to the coefficients of oxidizability of the pure fat used: lard (L); lard i-sunflower oil 2 : 1 (LS); butter (B) and partially hydrogenated oil (H). The oxidation stability of the correspon
Sheep's anhydrous butter fat was prepared by including separately wheat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg-' butter. The product was stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter