Effect of temperature on texture and sensory properties of butter : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
2021
Yang, Xiaomo
Abstract withheld for embargo reason
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Publisher
Lincoln University
Other Subjects
Anzsrc::090805 food processing; Anzsrc::090801 food chemistry and molecular gastronomy (excl. wine); Instrumental; Solid fat content; Fatty acid; Perception and performance; Sensory; Anzsrc::0908 food sciences; Anzsrc::090802 food engineering; Anzsrc::170112 sensory processes; Melting behaviour
Language
English
License
https://researcharchive.lincoln.ac.nz/pages/rights, https://creativecommons.org/licenses/by/4.0/, Attribution 4.0 International
Type
Thesis
2024-12-20
2025-10-26
Dublin Core
Data Provider
This bibliographic record has been provided by Lincoln University
If you notice any incorrect information relating to this record, please contact us at [email protected]