Effect of the cream's butter content on the process of churning up
1989
Paraskevov, I. (Institut po Mlechna Promishlenost, Vidin (Bulgaria))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 27-28
Other Subjects
Matiere grasse du lait/ perte; Fabricacion de la mantequilla; Milk fat/ losses; Technologie beurriere; Grasa de la leche/ perdidas; Creme
Language
Bulgarian
Note
7 ref. Summaries (En, Ru)
Type
Summary
Corporate Author
Selskostopanska Akademiya, Sofia (Bulgaria)
1990-08-15
AGRIS AP
Data Provider
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