EFFECT OF COW DRY BUTTER OIL FRACTIONATON ON FATTY ACIDS
Fractionation of cow butter oil using dry crystallization method at different temperatures 20,25 and30ºC for four different fractions : the solid fraction at 30,25 and 20ºC and liquid fraction at 20ºC. Changes in fatty acids composition using a gas chromatograph were investigated. The results showed...
| Main Authors: | , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
College of Agriculture
2013-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_80334_5a1fd9fd81e6710da672c15050dcc5e2.pdf |