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In this study differential scanning calorimetry (DSC) melting and crystallization curves of butterfat, beef body fat (BBF) and margarine were formed by cooling gradually from 70 to –40°C. Then margarine and BBF were added to butterfat at the rates of 5, 10 and 20% in order to investigate their curves. When BBF or margarine was added to butterfat, 1. and 2. peak areas increased in crystallization curves...
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