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Melting Properties of Butter Fat and The Consistency of Butter. Effect of modification of cream ripening and fatty acid composition

✍ Scribed by B. Schäffer; S. Szakály; D. Lőrinczy

Book ID: 110303624
Publisher: Springer Netherlands
Year: 2001
Tongue: English
Weight: 104 KB
Volume: 64
Category: Article
ISSN: 0022-5215
DOI: 10.1023/a:1011579924951

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