Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques, such as fractionation, partial hydrogenation...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Taylor & Francis
2014
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/37208/1/Effect%20of%20chemical%20and%20enzymatic%20modifications%20on%20the%20identity%20characteristics%20of%20lard.pdf |
| الوسوم: |
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