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Thermal and Structural Behavior of Anhydrous Milk Fat. 2. Crystalline Forms Obtained by Slow Cooling

✍ Scribed by C. Lopez; F. Lavigne; P. Lesieur; G. Keller; M. Ollivon

Book ID: 117975056
Publisher: American Dairy Science Association
Year: 2001
Tongue: English
Weight: 569 KB
Volume: 84
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(01)74689-9

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