Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil.

Meng, Zong

Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil. [electronic resource] - Journal of agricultural and food chemistry Feb 2011 - 1432-41 p. digital

Publication Type: Comparative Study; Journal Article

1520-5118

10.1021/jf103875f doi


Animals
Crystallization
Fats--chemistry
Hot Temperature
Kinetics
Lipids--analysis
Palm Oil
Plant Oils--chemistry
Thermodynamics
Triglycerides--analysis
X-Ray Diffraction