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Softening point of various milk fats was also evaluated. Petrowski, G.E. 1976. Emulsion stability and its relation to foods. Adv. Food Res. 22:309.This review article incorporates some discussion of the following topics: the types saturated fats of saturated fats emulsions and how they are formed; factors which influence emulsions; and characterization of fats and oils. Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal Agric. Food Chemistry 37: 1309-1313. Piskur, M.m. 1942. Review of literature on fats, oils and soap. Journal American Oil Chemists Society saturated fats 19:63.This reviews the literature available on biochemical and physiological studies, deterioration and composition studies and the characteristics of fats and oils.
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