Tereyağının margarinle tağşişinin tespitinde yağ sabiteleri ve duyusal analize dayalı araştırmalar
Yazarlar (1)
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2009 |
| Makale Linki | https://agris.fao.org/search/en/providers/122624/records/6473659e53aa8c89630c7fe4 | ||
| UAK Araştırma Alanları |
Gıda Bilimleri ve Mühendisliği
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| Özet |
| English. This research was focused on the adulteration of butter by margarine. For this purpose, the samples of pure butter, pure margarine and replacement of butter by margarine at a ratio of 10%, 20% _ 90% were prepared and some fat constants including melting point, refractive index, Reichert-Meissl number, Polenske number, saponification number and iodine number were measured for 66 samples (2 types of margarine 11 different margarine replacements 3 replicates). |
| Anahtar Kelimeler |
