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Direct consumer product optimization. I. The optimal yellow colour of butter and margarine

1995

Szakaly, Z. | Szeles, Gy. (Pannon Agrartud. Egyetem, Kaposvar (Hungary). Allatteny. Kar) | Keller, B. | Szeles, Gy. (Magyar Tejgazd. Kiserl. Int., Pecs (Hungary))

AGROVOC Keywords
beurre butter color colour couleur desarrollo de un producto hongrie hungary hungria mantequilla margarina margarine organoleptic properties product development
Bibliographic information
Volume 55 Issue 1 ISSN 0494-9900
Pagination
pp. 29-33
Other Subjects
Developpement de produit; Propiedades organolepticas; Propriete organoleptique
Language
Hungarian
Note
Summary (En)
6 Tables; 16 ref.
Type
Bibliography; Summary
1996-08-15
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