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The effect of thermal, mechanical and biological preparation of sweet cream on the separation of free fats

1993

Katcherauskis, D. (Food Inst., Kaunas (Lithuania))

AGROVOC Keywords
acide gras libre analytical methods barattage batido de la leche biotechnologie biotechnology biotecnologia buttermaking churning cream crema fat globules free fatty acids globule gras glomerulos de grasa organoleptic properties technique analytique temperatura temperature
Bibliographic information
Publisher
FIL-IDF
Other Subjects
Propiedades organolepticas; Tecnicas analiticas; Acidos grasos libres; Creme; Propriete organoleptique; Fabricacion de la mantequilla; Technologie beurriere
Language
English
ISBN
92-9098-011-8
Type
Conference; Non-Conventional
Source
Protein and fat globule modifications by heat treatment, homogenization and other technological means for high quality dairy products. Proceedings of the IDF Seminar held in Munich (Germany) from 25 to 28 August 1992, International Dairy Federation, Brussels (Belgium).- Brussels (Belgium): FIL-IDF, 1993.- ISBN 92-9098-011-8. p. 444-445
Conference
Protein and fat globule modifications by heat treatment, homogenization and other technological means for high quality dairy products. IDF Seminar, Munich (Germany), 25-28 Aug 1992
1995-08-15
AGRIS AP
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