✦ LIBER ✦

TransFA and solid fat contents of margarines marketed in Turkey

✍ Scribed by Aziz Tekin; Melih Cizmeci; Hulya Karabacak; Muammer Kayahan

Book ID: 107490309
Publisher: Springer-Verlag
Year: 2002
Tongue: English
Weight: 57 KB
Volume: 79
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-002-0503-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Blending and Emulsification on

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

✍ S. Saadi; A.A. Ariffin; H.M. Ghazali; M.S. Miskandar; S.M. Abdulkarim; H.C. Boo 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 728 KB

Fatty acid composition and contents oftr

Fatty acid composition and contents oftransmonounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

✍ Lars Ovesen; Torben Leth; Kirsten Hansen 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 73 KB

Fatty acid composition and contents oftr

Fatty acid composition and contents oftransmonounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

✍ Lars Ovesen; Torben Leth; Kirsten Hansen 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 75 KB

Effects of Degree of Enzymatic Intereste

Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

✍ Zhang, Hong; Smith, Paul; Adler-Nissen, Jens 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 521 KB

Measurement of solid fat content by ultr

Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate

✍ Raffaella Saggin; John N Coupland 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 379 KB

Rapid Determination of Total and Solid F

Rapid Determination of Total and Solid Fat Contents in Chocolate Products by Pulsed Nuclear Magnetic Resonance

✍ H. K. LEUNG; G. R. ANDERSON; P. J. NORR 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 535 KB