Dry Fractionation Combined with Solvent-assisted Fractionation for Process Optimization and Saturated Fatty Acid Enrichment in High-melting-point Mutton Tallow Fractions
To develop high value-added mutton tallow products, high-melting-point fractions were prepared from Altay sheep rump fat using a dry fractionation process combined with solvent-assisted fractionation. Solid fat yield, melting point, peroxide value, and acid value were selected as evaluation indices....
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Chinês |
| Хэвлэсэн: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| Цуврал: | Shipin gongye ke-ji |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025080245 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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