AGRIS - International System for Agricultural Science and Technology

The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine

Sergiu Pădureţ

AGROVOC Keywords

Bibliographic information
Publisher
Multidisciplinary Digital Publishing Institute
Pagination
p.-
Other Subjects
Bakery margarine; Fracturability; Pca
Language
English
Note
Source Identifier: oai:mdpi.com:2076-3417/12/3/1733/; . setSpec: Article;
Type
Journal Article

2022-05-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org