Direct Fired Heating of Fats and Oils for Deodorization
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چکیده
منابع مشابه
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چکیده ندارد.
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Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of ...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1975
ISSN: 1884-2003
DOI: 10.5650/jos1956.24.257