𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils

✍ 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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✍ Tsanev, R. ;Yanishlieva, N. ;Goranov, I. πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 533 KB

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

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✍ Ayed S Amr πŸ“‚ Article πŸ“… 1991 πŸ› John Wiley and Sons 🌐 English βš– 618 KB

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