The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method
- 5 October 2005
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 222 (3-4), 385-391
- https://doi.org/10.1007/s00217-005-0118-7
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats Part II: Cocoa Butters and Equivalents in Blends with Milk FatFette, Seifen, Anstrichmittel, 1986
- Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats, Part I: Cocoa Butters and EquivalentsFette, Seifen, Anstrichmittel, 1985