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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
22/08/1997 |
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Data da última atualização: |
22/08/1997 |
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Autoria: |
MORAN, D. P. J.; RAJAH, K. K. (ed.). |
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Título: |
Fats in food products. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
London: Blackie Academic & Professional, 1994. |
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Páginas: |
xvi, 415 p. |
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ISBN: |
0-7514-0177-3 |
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Idioma: |
Inglês |
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Conteúdo: |
Physical chemistry of fats. Fats incream and ice cream. Butter and allied products. Anhydrous milkfat products and applications in recombination. Fats in spreadable products. Fats in bakery and kitchen products. milkfat in sugar and chocolate confectionery. Fat products using fractionation and hydrogenation. Fat products using chemical and enzymatic interesterification. flavour derived from fats. |
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Palavras-Chave: |
Gorduras em alimentos; Produtos de padaria; Propriedades físico-químicas. |
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Thesagro: |
Manteiga; Sorvete. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00928nam a2200205 a 4500
001 1412475
005 1997-08-22
008 1994 bl uuuu 00u1 u #d
020 $a0-7514-0177-3
100 1 $aMORAN, D. P. J.
245 $aFats in food products.
260 $aLondon: Blackie Academic & Professional$c1994
300 $axvi, 415 p.
520 $aPhysical chemistry of fats. Fats incream and ice cream. Butter and allied products. Anhydrous milkfat products and applications in recombination. Fats in spreadable products. Fats in bakery and kitchen products. milkfat in sugar and chocolate confectionery. Fat products using fractionation and hydrogenation. Fat products using chemical and enzymatic interesterification. flavour derived from fats.
650 $aManteiga
650 $aSorvete
653 $aGorduras em alimentos
653 $aProdutos de padaria
653 $aPropriedades físico-químicas
700 1 $aRAJAH, K. K.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
