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The Effects of a Non-polar Surfactant on the Crystallization Behavior and Physical Properties of the High-Melting Triglyceride Fraction of Milkfat

Published online by Cambridge University Press:  01 August 2002

J.W. Litwinenko  and
A.G. Marangoni
J.W. Litwinenko
Affiliation:
University of Guelph, Department of Food Science, Guelph, ON, Canada, N1G 2W1
A.G. Marangoni
Affiliation:
Author to whom correspondence should be sent

Abstract

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Information
Microscopy and Microanalysis , Volume 8 , Issue S02 , August 2002 , pp. 244 - 245
Copyright
Copyright © Microscopy Society of America 2002