Open AccessEFFECT OF MILK FAT COOLING RATE ON CRYSTALLIZATION PROCESS OF TRIACYLGLYCEROLS THEREIN
Author(s) -
Jolanta Tomaszewska-Gras
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/95/097-107
Subject(s) - crystallization , process (computing) , milk fat , food science , chemistry , computer science , organic chemistry , operating system , linseed oil