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Functional fatsMILO OHR, Linda.Food technology (Chicago). 2006, Vol 60, Num 3, pp 81-84, issn 0015-6639, 4 p.Article

Too much of a good thing: the consequences of too much fat?ANDERSON, S.Food Australia. 2004, Vol 56, Num 3, pp 88-89, issn 1032-5298, 2 p.Article

Matières grasses = FatsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2003, Num 48, issn 1260-9978, p. 76Article

Sensory perception and lubrication properties of milk: Influence of fat contentCHOJNICKA-PASZUN, A; DE JONGH, H. H. J; DE KRUIF, C. G et al.International dairy journal. 2012, Vol 26, Num 1, pp 15-22, issn 0958-6946, 8 p.Conference Paper

TRANS FATS: CHASING A GLOBAL BANCOOMBES, Rebecca.BMJ (Overseas and retired doctors ed.). 2011, Vol 343, Num 7822, pp 506-509, issn 1759-2151, 4 p.Article

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Matière grasse laitière: Composition, organisation et propriétés = Milk fat: composition, organization and propertiesBOUTONNIER, Jean-Luc.Techniques de l'ingénieur. Agroalimentaire. 2006, Vol F4, Num F6320, issn 1282-9064, F6320.1-F6320.15Article

A fat attack occurred in fat cityLUFT, Friedrich C.Journal of molecular medicine (Berlin. Print). 2006, Vol 84, Num 1, pp 1-3, issn 0946-2716, 3 p.Article

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Images de la matière grasse laitière: le point de vue du praticien = Image of dairy fat: the health professional's point of viewMENNETEAU, U.Sciences des aliments. 2011, Vol 30, Num 1-4, pp 123-130, issn 0240-8813, 8 p.Article

Controlling fat bloom formation in chocolate - Impact of milk fat on microstructure and fat phase crystallisationSONWAI, Sopark; ROUSSEAU, Dérick.Food chemistry. 2010, Vol 119, Num 1, pp 286-297, issn 0308-8146, 12 p.Article

Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolatePAJIN, Biljana; JOVANOVIC, Olga.European food research & technology (Print). 2005, Vol 220, Num 3-4, pp 389-394, issn 1438-2377, 6 p.Article

The contribution of milk fat towards the caking of dairy powdersFOSTER, Kylie D; BRONLUND, John E; PATERSON, A. H. J et al.International dairy journal. 2005, Vol 15, Num 1, pp 85-91, issn 0958-6946, 7 p.Article

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Determination of specific heat of milk at different fat content between 1 °C and 59 °C using micro DSCJIN HU; SARI, Osmann; EICHER, Sara et al.Journal of food engineering. 2008, Vol 90, Num 3, pp 395-399, issn 0260-8774, 5 p.Article

Manipulation of solvent-extractable fat content of milk powdersCLARKE, Phil T; AUGUSTIN, Mary Ann.Le Lait (Print). 2005, Vol 85, Num 4-5, pp 261-268, issn 0023-7302, 8 p.Conference Paper

Physical properties of Malaysian cocoa butter as affected by addition of milkfat and cocoa butter equivalentSABARIAH, S; ALI, A. R. M; CHONG, C. L et al.International journal of food sciences and nutrition. 1998, Vol 49, Num 3, pp 211-218, issn 0963-7486Article

Infrared spectroscopy technique for the nondestructive measurement of fat content in milk powderWU, D; FENG, S; HE, Y et al.Journal of dairy science. 2007, Vol 90, Num 8, pp 3613-3619, issn 0022-0302, 7 p.Article

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat contentFONT-I-FURNOLS, Maria; TOUS, Nuria; ESTEVE-GARCIA, Enric et al.Meat science. 2012, Vol 91, Num 4, pp 448-453, issn 0309-1740, 6 p.Article