Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites-Reference-Cited by-同舟云学术

Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites

Author:

Parmar Puneet¹²^ORCID,Lopez‐Villalobos Nicolas³,Tobin John T⁴,Murphy Eoin⁴^ORCID,Crowley Shane V²^ORCID,Kelly Alan L²,Shalloo Laurence¹

Affiliation:

1. Livestock Systems Department AGRIC, Teagasc Food Research Centre Moorepark Fermoy Co. CorkIreland

2. School of Food and Nutritional Sciences University College, Cork Room 240 Food Science Building Cork Ireland

3. School of Agriculture and Environment Massey University Palmerston North New Zealand

4. Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark, Moorepark West Fermoy Co. CorkP61 C996Ireland

Funder

Enterprise Ireland

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

Reference42 articles.

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