Quality characteristics of milk butter offered by retail outlets
lateva, D.(University of Food Technolodies, Plovdiv (Bulgaria)) | Panova, P.(University of Food Technolodies, Plovdiv (Bulgaria))
An integrated study of the quality of milk butter has been conducted with respect to the sensory and laboratory characteristics. It has been established that some of the samples do not correspond to the statutory requirements.
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Эту запись предоставил Institute of Agricultural Economics