Monitoring of butter and animal fat oxidation stability by differential scanning calorimetry (DSC)
Oxidation of fat is one of the basic reactions which causes the depletion of butter and animal fat quality as well as other products containing them. Since the most of reaction products of fat oxidation are harmful for consumers' health, inadequate and scarce monitoring of edible fats and fat contai...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Croatian Dairy Union
2005-07-01
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| Schriftenreihe: | Mljekarstvo |
| Schlagworte: | |
| Online-Zugang: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4007 |
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