Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques, such as fractionation, partial hydrogenation...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2014
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/37208/1/Effect%20of%20chemical%20and%20enzymatic%20modifications%20on%20the%20identity%20characteristics%20of%20lard.pdf http://psasir.upm.edu.my/id/eprint/37208/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English |
Be the first to leave a comment!