PALM OIL CRYSTALLIZATION: EFFECTS OF COOLING TIME AND OIL CONTENT.

Autor:	Miskandar, M. S.1,2, Che Man, Y. B.1 yaakub@fsb.upm.edu.my, Rahman, R. Abdul1, Nor Aini, I.2, Yusoff, M. S. A.2
Zdroj:	Journal of Food Lipids. Sep2004, Vol. 11 Issue 3, p190-207. 18p. 2 Charts, 6 Graphs.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu