The effect of thermal, mechanical and biological preparation of sweet cream on the separation of free fats
1993
Katcherauskis, D. (Food Inst., Kaunas (Lithuania))
Ключевые слова АГРОВОК
Библиографическая информация
Издатель
FIL-IDF
Другие темы
Propiedades organolepticas; Tecnicas analiticas; Acidos grasos libres; Creme; Propriete organoleptique; Fabricacion de la mantequilla; Technologie beurriere
Язык
Английский
ISBN Международный стандартный книжный номер
92-9098-011-8
Тип
Conference; Non-Conventional
Источник
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
Конференция
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
Поставщик данных
Эту запись предоставил University of Liège
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