Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
Open Access
- 1 January 1994
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 77 (1), 45-54
- https://doi.org/10.3168/jds.s0022-0302(94)76927-7
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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