Freezing of cream for consumer use [dairy product; butter manufacturing; cream whippability after freezing]. Subject 4.
1982
Bertelsen E. | Loendahl G.
Bibliographic information
Bulletin - Federation Internationale de Laiterie (Belgium). Bulletin - International Dairy Federation. no. 147.
ISSN
0250-5118
Language
English
Type
Monograph; Conference Paper; Conference Part
Conference
Dairy ingredients in foods. Luxembourg (Luxembourg). May 1981.
Corporate Author
Swedish Dairy Association, Malmoe (Sweden)
2012-11-15
AGRIS AP
Data Provider
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