Fat modification by means of fractionation. Part 2. Tallow fractionation
1994
Karlovits, Gy. | Jeranek, M. | Weinbrenner, Zs.
The importance of the fat fractionation process based on the fractionating crystallization has been growing rapidly during the last years. In the first part of their work the authors explain the theoretical principles of their fat modification. In the second part the data important for the praxis has been elaborated concerning the different fat fractionation processes
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书目信息
页码
pp. 45-52
其它主题
Composicion quimica; Congelacion; Congelation
语言
匈牙利
注释
Summary (De, En, Ru)
类型
Summary
1996-08-15
AGRIS AP
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