Butter-Reference-Cited by-同舟云学术

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Butter

Published:2009-10-27 Issue: Volume: Page:86-107
ISSN:
Container-title:Dairy Fats and Related Products
language:
Short-container-title:

Author:

Wilbey R. A.

Publisher

Wiley-Blackwell

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781444316223.ch5/fullpdf

Reference26 articles.

1. Chapter ATCP 85 Butter grading and labelling;Register,2008b

2. Milk Fat: Physical, Chemical and Enzymatic Modification

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream;International Journal of Dairy Technology;2024-02-26

2. ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS;GIDA / THE JOURNAL OF FOOD;2022-02-25

3. Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters;British Food Journal;2021-11-26

4. Byproducts from Dairy Processing;Byproducts from Agriculture and Fisheries;2019-10-14

5. Dairy technology: A UK perspective on its past, present and future;International Journal of Dairy Technology;2017-09-15

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