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Food Handbook pp 183-185 | Cite as

Margarine

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Margarine is similar to butter in appearance and composition, but differs in that the fat does not, or only a very small part does, originate from milk.

Keywords

Margarine Product Milk Sugar Puff Pastry Table Margarine Diacetyl Formation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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