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Some Properties of Commercially Available Margarines and Cooking Fats in Germany

机译：德国商业上可用的人造黄油的一些性质和烹饪脂肪

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Masatake KOHIYAMA; Mitsuo SHIMURA; Takenori MARUYAMA; Hiromu KANEMATSU; Isao NIIYA;
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年度 1991
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1. Fatty acid composition of margarines and cooking fats available on the Czech market. [J] . Brat J, Pokorny J Journal of Food Composition and Analysis . 2000,第4期

机译：在捷克市场上提供人造黄油和烹饪脂肪的脂肪酸组成。
2. 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。
3. Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties [J] . Dollah Sarafhana, Chai Kong Fei, Abdulkarim Sabo Mohammed, European Journal of Lipid Science and Technology . 2020,第4期

机译：表比较研究辣木制成的人造黄油 - 棕榈树脂沙利林混合和商业人造黄油：组成，热和纹理性质
4. High Cycle Fatigue Properties of Multi-Directionally Forged Commercial Purity Grade 2 Ti Plate [C] . Ilhamdi, Toshifumi Kakiuchi, Hiromi Miura, International Conference on Nanostructures, Nanomaterials and Nanoengineering . 2018

机译：多向锻造商业纯度等级2 Ti板的高循环疲劳性能
5. Chemical and physical properties of high-melting glycerides from commercial margarines, shortenings and hydrogenated canola oil. [D] . D'Souza, Vincent. 1992

机译：来自商用人造黄油，起酥油和氢化菜籽油的高熔点甘油酯的化学和物理性质。
6. Measuring Negative Attitudes towards Overweight and Obesity in the German Population – Psychometric Properties and Reference Values for the German Short Version of the Fat Phobia Scale (FPS) [O] . Janine Stein, Melanie Luppa, Ulrike Ruzanska, -1

机译：测量德国人口对超重和肥胖的负面态度–肥胖恐惧症量表（FPS）的德语简称的心理计量学特性和参考值
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

Some Properties of Commercially Available Margarines and Cooking Fats in Germany

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