Effect of the cream's butter content on the process of churning up
1989
Paraskevov, I. (Institut po Mlechna Promishlenost, Vidin (Bulgaria))
AGROVOC关键词
书目信息
页码
pp. 27-28
其它主题
Matiere grasse du lait/ perte; Fabricacion de la mantequilla; Milk fat/ losses; Technologie beurriere; Grasa de la leche/ perdidas; Creme
语言
保加利亚语
注释
7 ref. Summaries (En, Ru)
类型
Summary
团体作者
Selskostopanska Akademiya, Sofia (Bulgaria)
1990-08-15
AGRIS AP