Ultrasonic Technology Applied to Edible Fats and Emulsions

Document Type

Article

Journal/Book Title/Conference

Inform

Volume

16

Issue

7

Publication Date

7-1-2005

First Page

462

Last Page

464

Abstract

Margarines, shortenings, emulsions and confections are examples of food products where precise control over solid fat content (SFC) and chemical composition are essential in order to make products of consistently high and uniform quality.

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