COMPARISON OF MILK-FAT FRACTIONS OBTAINED BY CRYSTALLIZATION WITH THOSE OBTAINED IN A FRACTIONATION PROCESS USING SUPERCRITICAL CARBON-DIOXIDE

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作者：
BARTSCH, A
BUNINGPFAUE, H
机构：
来源：
AGRICULTURE, FOOD CHEMISTRY AND THE CONSUMER, VOLS 1 AND 2: THE CONSUMER AND FOOD, ANALYTICAL FOOD CHEMISTRY AND AGRICULTURAL PRODUCTION, BIOTECHNOLOGY AND BIOASSAYS - IMPACT OF TECHNOLOGY ON FOOD QUALITY, FOOD CHEMISTRY AND QUALITY ASSURANCE | 1989年
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中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：523 / 527
页数：5
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