Paul S. Dimick
- Chemical and thermal characteristics of milk‐fat fractions isolated by a melt crystallization
1996/12/01 by P. S. Dimick, Paul S. Dimick, S. Yella Reddy +2 · 4 citations
Agricultural and Biological Sciences · Chemistry · #Anhydrous #Carbon fibers #Chemical composition #Chemistry #Chromatography #Composition (language) #Crystallization #Fatty acid #Food Chemistry and Fat Analysis #Food science #Fraction (chemistry) #Fractionation #Materials science #Meat and Animal Product Quality #Melting point #Milk fat #Organic chemistry #Proteins in Food Systems