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Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines

机译：环境脂肪含量及烘焙特性牛肉脂肪棕榈棕榈中型百分点的青蒿素

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Zhen Zhang; Youn Young Shim; Xiang Ma; Huihua Huang; Yong Wang;
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1. Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines [J] . Zhang Zhen, Shim Youn Young, Ma Xiang, RSC Advances . 2018,第22期

机译：环境脂肪含量及烘焙特性牛肉脂肪棕榈棕榈中型百分点的青蒿素
2. Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: A lab-scale study [J] . Mo Shuen-Yeing, Teng Kim-Tiu, Nesaretnam Kalanithi, European Journal of Lipid Science and Technology . 2016,第9期

机译：通过干法分馏，与天然棕榈油精相比，物理特性相似，但化学酯交换的棕榈油精中可分离的sn-2棕榈酸含量降低，固体脂肪含量降低：一项实验室规模的研究
3. Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods.I.Physical properties [J] . Hong Zhang, Charlotte Jacobsen, Jens Adler-Nissen European Journal of Lipid Science and Technology . 2005,第7a8期

机译：与传统方法制得的人造黄油相比，酶促酯化脂肪制的人造黄油的储存稳定性研究。
4. Prediction and Visualization of Fat and Fatty Acid Content of Beef Using Near-Infrared Multispectral Imaging [C] . Ken-Ichl KOBAYASHI, Yasunori MATSUI, Yosuke MAEBUCHI, 5th European conference on colour in graphics, imaging, and vision and 12th international symposium on multispectral colour science 2010 . 2010

机译：牛肉脂肪和脂肪酸含量的近红外多光谱成像预测和可视化
5. Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef. [D] . Ismail, Hesham Abdel-Moez Ahmed. 2007

机译：脂肪含量，陈化时间和添加方法对辐照碎牛肉质量特性的影响。
6. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure [O] . Musfirah Zulkurnain, V.M. Balasubramaniam, Farnaz Maleky 2019

机译：脂质固体质量分数和非脂质固体对模型脂肪在高压下结晶行为的影响
7. Storage stability study for margarines produced by enzymatically interesterified fats compared to the margarines by the conventional methods I. Physical properties [O] . Zhang Hong, Jacobsen Charlotte, Adler-Nissen Jens 2005

机译：通过常规方法与人造黄油相比，酶促酯交换脂肪生产的人造黄油的储存稳定性研究I.物理性质

Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines

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