摘要
介绍了测定油脂结晶速度的方法 ,并指出三种牛脂 :天然牛脂、分提牛脂、交酯牛脂在0℃、10℃、2 0℃条件下结晶速度的差异。本研究指出 ,当这三种牛脂应用于生产人造奶油、起酥油时 。
The method for determining crystallization rate of fat.The difference of crystallization rate at 0℃,10℃,20℃ between three type tallows:neutral tallow,fractionated tallow and interestered tallow was reported.When three tallows were used to produce margarines and shortenings,the operation conditions must take care.
出处
《中国油脂》
CAS
CSCD
北大核心
2001年第3期37-39,共3页
China Oils and Fats
