Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 74, no. 49 (2009), p. E184-E190 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01122cab#a22003854c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID099495 | ||
| 003 | OAG | ||
| 008 | 091130s2009 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Olea europaea |
| 650 | # | 4 | |a Semillas |
| 650 | # | 4 | |a Aceites |
| 650 | # | 4 | |a Grasas |
| 650 | # | 4 | |a Theobroma cacao |
| 650 | # | 4 | |a Mantequilla |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Aptitud para la conservación |
| 650 | # | 4 | |a Hidrólisis |
| 650 | # | 4 | |a Calorimetría |
| 653 | # | # | |a Olivo |
| 653 | # | # | |a Cacao |
| 653 | # | # | |a Estabilidad oxidativa |
| 653 | # | # | |a Acidólisis |
| 700 | 1 | # | |a Ciftci, Ozan Nazim |
| 700 | 1 | # | |a Kowalski, Boleslaw |
| 700 | 1 | # | |a Gögüs, Fahrettin |
| 700 | 1 | # | |a Fadiloglu, Sibel |
| 773 | 0 | # | |t Journal of food science |g v. 74, no. 49 (2009), p. E184-E190 |
| 999 | # | # | |a Clara |
