ShareTHE FREEZE FRACTURE ULTRASTRUCTURE OF PEANUT OIL AND OTHER NATURAL AND SYNTHETIC TRIACYLGLYCEROL DROPLETS.
Author(s) : RIGLER M. W.
Type of article: Article
Summary
THE EMULSIONS WERE FROZEN BY IMMERSION IN THE LIQUID HALOGENATED REFRIGERANT OR BY SPRAY OF LIQUID PROPANE. THE EFFECTS OF OIL COMPOSITION AND THE FREEZING PROCESS ON THEIR ULTRASTRUCTURE WERE STUDIED BY ELECTRON MICROSCOPY.
Details
- Original title: THE FREEZE FRACTURE ULTRASTRUCTURE OF PEANUT OIL AND OTHER NATURAL AND SYNTHETIC TRIACYLGLYCEROL DROPLETS.
- Record ID : 1984-1963
- Languages: English
- Source: J. am. Oil Chem. Soc. - vol. 60 - n. 7
- Publication date: 1983
Links
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Indexing
- Themes: Precooked food
- Keywords: Peanut; Electron microscopy; Oil; Glycerol; Freeze-fracture; Cryofluid; Freezing
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