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
Khranitelna Promishlenost (Bulgaria) | Food Industry
Volume
38
Issue
5
ISSN
0205-3837
Pagination
pp. 27-28
Other Subjects
Matiere grasse du lait/ perte; Creme; Milk fat/ losses; Fabricacion de la mantequilla; Grasa de la leche/ perdidas; Technologie beurriere
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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