| Ident. | Authors (with country if any) | Title |
|---|
| 000552 |
| Tempering method for chocolate containing milk-fat fractions |
| 000630 |
| Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization |
| 000776 |
| Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry |
| 000824 |
| Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends |
| 001A59 |
| High levels of acetone found in male Turkey skin |
