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A Study of Relations Between the Heat Stability and Meltibility of Margarine and its Composition and Structure
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    Abstract:

    The fat composition characteristics of margarine(melting point, iodine value, transaeid content and composition of fatty acids)are measured in this paper, The melting curves of fats are measured by Differencial Scanning Calorimeter(DSC), The results show

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Xu Shiying Liang Mei. A Study of Relations Between the Heat Stability and Meltibility of Margarine and its Composition and Structure[J]. Journal of Food Science and Biotechnology,1989,8(4).

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