Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Cholesterol-reduced Butteroil
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14197.x/fullpdf
Reference17 articles.
1. Changes during storage in stability and composition of ultra-heat-treated aseptically-packed cream of 18% fat content
2. PCR-RFLP Analysis of Mitochondrial DNA for Identification of Snail Meat Species
3. Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane
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