Qinfeng Zhang

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Physicochemical Properties and Flavor Substances Analyses of Beef Tallow with Dry Fractionation Treatment

Number of pages: 27 Posted: 15 May 2024
Li Zhou, Tianyu Zhang, Meiyu Zheng, Shu Wang, Bin Li, Zhigang Hu, Qinfeng Zhang, Qiangsheng Nie, Dongping He, Chuanrong Hu, Jingcheng Zheng and Fenfen Lei
Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Institute for Food and Cosmetic Control, Wuhan Polytechnic University, Wuhan Polytechnic University, affiliation not provided to SSRN, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University and Wuhan Polytechnic University
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Beef tallow, Dry fractionation, physicochemical properties, Crystallization, Flavor substances