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
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Библиографическая информация
Издатель
Lincoln University
Другие темы
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
Язык
Английский
Лицензия
https://researcharchive.lincoln.ac.nz/pages/rights, https://creativecommons.org/licenses/by/4.0/, Attribution 4.0 International
Тип
Thesis
2024-12-20
2025-10-26
Dublin Core
Поставщик данных
Эту запись предоставил Lincoln University
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