Determination of the Adulteration of Butter with Margarine by Using
2016
Deren Tahmas Kahyaoğlu | Songül Çakmakçı
This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting Point MP , Refractive Index RI , Reichert-Meissl Number R-MN , Polenske Number PN , Saponification Number SN and Iodine Number IN were measured for 66 samples 2 margarine types × 11 margarine replacements × 3 replicates . The types and addition levels of margarine significantly influenced the MP, R-MN, PN, SN, IN P
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