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Effect of interesterification for increasing creaming power in lard

1993

Lim, H.K. | Kim, M.A. (Dongduck Women's University, Seoul (Korea Republic). Department of Food and Nutrition)

AGROVOC Keywords
acide gras analyse organoleptique backfat beurre butter cooking fats cream crema desnatado esterification fatty acids graisse de cuisine grasas para cocinar lard gras mantequilla margarina margarine organoleptic analysis rheological properties skimming tocino dorsal triglyceride triglycerides
Bibliographic information
Volume 25 Issue 6 ISSN 0367-6293
Pagination
pp. 730-735
Other Subjects
Esterificacion; Creme; Analisis organoleptico; Trigliceridos; Propiedades reologicas; Propriete rheologique; Ecremage; Acidos grasos
Language
Korean
Note
Summaries (En, Ko)
4 illus.; 4 tables; 12 ref.
Type
Summary
1995-08-15
AGRIS AP
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