Comparison of Physicochemical Characteristics of Margarine and Butter in Iranian Market During Storage
Margarine contains a higher level of unsaturated and trans-fatty acids (TFA) than butter. The aim of this study was to investigate the physicochemical properties of these products in Iranian market during storage. Physicochemical analyses included fatty acid composition, peroxide and Anisidine value...
Wedi'i Gadw mewn:
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Islamic Azad University,
2016-12-01T00:00:00Z.
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Ychwanegu Tag
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Rhyngrwyd
Connect to this object online.3rd Floor Main Library
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A1234.567 |
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