H. Hallman is an author at Auburn University specializing in food chemistry, food engineering, and health sciences.
Top concepts
HealthFood ChemistryFood EngineeringRheologyEngineeringThermodynamicsFood ProcessingFood TechnologySeed ProcessingFluid Properties
Publications per year
2006–2007
2
2
Predicting melting characteristics of vegetable oils from fatty acid composition
Oladiran Fasina, Margaret C. Craig‐Schmidt, Z. Colley et al. · LWT · 2007 · 97 citations
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