Modelling the butterfat crystallisation process
نویسندگان
چکیده
منابع مشابه
Modelling the butterfat crystallisation process
Milk fat exhibits seasonal variations in composition and properties which are undesirable for many subsequent applications. Thus techniques are sought to process dairy products in order to achieve a consistent quality. A brief introduction to milk fat presents its most important particularities, especially composition, seasonal variations, solid fat content, crystallisation and polymorphism. Th...
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ژورنال
عنوان ژورنال: Computers & Chemical Engineering
سال: 1999
ISSN: 0098-1354
DOI: 10.1016/s0098-1354(99)80201-4