FRACTIONATION OF ANHYDROUS MILK-FAT BY SUPERFICIAL CARBON-DIOXIDE

被引：59
作者：
ARUL, J
BOUDREAU, A
MAKHLOUF, J
TARDIF, R
SAHASRABUDHE, MR
机构：
[1] UNIV LAVAL, DEPT FOOD SCI & TECHNOL, QUEBEC CITY G1K 7P4, QUEBEC, CANADA
[2] UNIV LAVAL, NUTR RES CTR, QUEBEC CITY G1K 7P4, QUEBEC, CANADA
[3] AGR CANADA, FOOD RES CTR, OTTAWA K1A 0C6, ONTARIO, CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb14050.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1231 / 1236
页数：6
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