Composition and thermal analysis of lard stearin and lard olein
Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Japan Oil Chemists' Society
2011
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/45785/1/Paper_Print.pdf http://irep.iium.edu.my/45785/ http://www.jocs.jp/index-e.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|