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Grandeur, décadence et renouveau de la matière grasse laitièreMAUBOIS, J.-L.Sciences des aliments. 2010, Vol 29, Num 1-2, pp 105-110, issn 0240-8813, 6 p.Article

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

Reformulating tortillas with zero trans fatBEJOSANO, Feliciano P; NOVIE ALVIOLA, J; WANISKA, Ralph D et al.Cereal foods world. 2006, Vol 51, Num 2, pp 66-68, issn 0146-6283, 3 p.Article

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

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Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallizationFREDRICK, Eveline; MOENS, Kim; HEYMAN, Bart et al.Food research international. 2013, Vol 51, Num 2, pp 892-898, issn 0963-9969, 7 p.Article

Place de la matière grasse laitière dans l'alimentation des Français = Dairy fat in the French dietSOUSTRE, Y; CHESNEAU, C; MARMONIER, C et al.Sciences des aliments. 2011, Vol 30, Num 1-4, pp 33-44, issn 0240-8813, 12 p.Article

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

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

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

Shear and longitudinal ultrasonic measurements of solid fat DispersionsSAGGIN, Raffaella; COUPLAND, John N.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 1, pp 27-32, issn 0003-021X, 6 p.Article

EFFECT OF pH₂₄ AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORKCZARNIECKA-SKUBINA, Ewa; PRZYBYLSKI, Wiesław; JAWORSKA, Danuta et al.Polish journal of food and nutrition sciences. 2010, Vol 60, Num 1, pp 43-49, issn 1230-0322, 7 p.Article

Fat structuring with partial acylglycerols : Effect on solid fat profilesVEREECKEN, Jeroen; FOUBERT, Imogen; MEEUSSEN, Wouter et al.European journal of lipid science and technology (Print). 2009, Vol 111, Num 3, pp 259-272, issn 1438-7697, 14 p.Article

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DEDVENTANAS, Sonia; ESTEVEZ, Mario; ANDRES, Ana I et al.Meat science. 2008, Vol 79, Num 1, pp 172-180, issn 0309-1740, 9 p.Article

Rapid estimation of fat content in salmon fillets by colour image analysisSTIEN, Lars Helge; KIESSLING, Anders; MANNE, Fredrik et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 2, pp 73-79, issn 0889-1575, 7 p.Article

In Situ Rheo-NMR Measurements of Solid Fat ContentMAZZANTI, Gianfranco; MUDGE, Elizabeth M; ANOM, Emmanuel Y et al.Journal of the American Oil Chemists' Society. 2008, Vol 85, Num 5, pp 405-412, issn 0003-021X, 8 p.Article

Densitometric determination of the fat content of milk and milk productsBADERTSCHER, René; BERGER, Thomas; KUHN, Rolf et al.International dairy journal. 2007, Vol 17, Num 1, pp 20-23, issn 0958-6946, 4 p.Article

Einsatz von Röntgentechnik zur Bestimmung des Fettgehaltes von Fleischsortierungen = Use of the X-ray technology for the determination of fat content by meat sortingMÜLLER, Wolf-Dietrich; DEDERER, Irina; LINN, Stefan Josef et al.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 3, pp 128-131, issn 0015-363X, 4 p.Article

Comparison of Babcock and ether extraction methods for determination of fat content of milk : collaborative study = Comparaison de la méthode de Babcock et de l'extraction à l'éther pour le dosage de la matière grasse du lait : étude interlaboratoiresBARBANO, D. M; CLARK, J. L; DUNHAM, C. E et al.Journal - Association of official analytical chemists. 1988, Vol 71, Num 5, pp 898-914, issn 0004-5756Article