AGRIS - 国际农业科技情报系统

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)


书目信息
页码
pp. 730-735
其它主题
Esterificacion; Creme; Analisis organoleptico; Trigliceridos; Propiedades reologicas; Propriete rheologique; Ecremage; Acidos grasos
语言
韩国人
注释
Summaries (En, Ko)
4 illus.; 4 tables; 12 ref.
类型
Summary

1995-08-15
AGRIS AP
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