The effect of thermal, mechanical and biological preparation of sweet cream on the separation of free fats
1993
Katcherauskis, D. (Food Inst., Kaunas (Lithuania))
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书目信息
出版者
FIL-IDF
其它主题
Propiedades organolepticas; Tecnicas analiticas; Acidos grasos libres; Creme; Propriete organoleptique; Fabricacion de la mantequilla; Technologie beurriere
语言
英语
ISBN
92-9098-011-8
类型
Conference; Non-Conventional
来源
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
粮农组织大会
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
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