Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine
- 期刊名称International Journal of Food Sciences and Nutrition
- 作者Norlida, H. M.; Ali, A.R. Md.; Muhadhir, I.
- 卷第47卷
- 期第1期
- 印刷ISSN0963-7486
- 电子ISSN1465-3478
- 文件大小246.58KB
- 发表时间1996-01
- DOI10.3109/09637489609028563
- 页码71-74
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