Composition and Microscopy of Reformulated Creams from Reduced-Cholesterol Butteroil
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14723.x/fullpdf
Reference27 articles.
1. Changes during storage in stability and composition of ultra-heat-treated aseptically-packed cream of 18% fat content
2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
3. J.L. Elling, 1995 . Chemical composition and physical properties of 20% milk fat reformulated creams from reduced cholesterol butteroil . Master's thesis , Virginia Polytechnic Institute & State Univ., Blacksburg, VA.
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