Physical properties of mutton tallow
2003
G. R. List | K. R. Steidley | W. E. Neff | G. D. Snowder
The physical properties of mutton tallows isolated from the kidney, back and intestinal regions were determined by pulsed nuclear magnetic resonance and Mett ler dropping point techniques. Kidney fat showed the highest amounts of solid fat measured over a temperature range of 10-50 ºC followed by intestinal fat and back fat showed the least amount of solid fat. Mutton tallows contain 52-64% saturated acids, have iodine values ranging from 34-44 and contain small amounts (3-4%) of trans fatty acids.
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书目信息
Grasas y Aceites
卷
54
期
2
页码
113
- 115
ISSN
0017-3495 | 1988-4214
出版者
Consejo Superior de Investigaciones Científicas
其它主题
Pulsed nuclear magnetic resonance; Iodine value; Solid fat; Mutton tallow; Saturated fatty acid
语言
英语
2024-12-11
DOAJ