Effect of cooling rate on the structure and mechanical properties of milk fat and lard-Reference-Cited by-同舟云学术

Effect of cooling rate on the structure and mechanical properties of milk fat and lard

Published:2002-01 Issue:10 Volume:35 Page:971-981
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Campos R,Narine S.S,Marangoni A.G

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Kinetics of phase change I. General theory;Avrami;Journal of Chemical Physics.,1939

3. Kinetics of phase change II. Transformation—time relations for random distribution of nuclei;Avrami;Journal of Chemical Physics,1940

4. Kinetics of phase change III. Granulation, phase change, and microstructure;Avrami;Journal of Chemical Physics,1941

5. Boudreau A. & Saint Amant, L. (1985). Butter, in dairy science and technology: principles and applications. In J.P. Julien, J.P. Nadeau, R. Dummais (Eds.), (pp. 206–232). La foundation de technologie laitiere du quebec, QC, Canada.

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