TRIGLYCERIDE CHARACTERISTICS OF COCOA BUTTER FROM CACAO FRUIT MATURED IN A MICROCLIMATE OF ELEVATED-TEMPERATURE

被引：31

作者：

LEHRIAN, DW

KEENEY, PG

BUTLER, DR

机构：

[1] UNITED KINGDOM BRAZIAN TECH CORP,CEPLAC,OVERSEAS DEV MINIST,ITABUNA,BRAZIL

[2] PENN STATE UNIV,DEPT FOOD SCI,BURLAND LAB,UNIVERSITY PK,PA 16802

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1980年 / 57卷 / 02期

关键词：

D O I：

10.1007/BF02674362

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：66 / 69

页数：4

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