Physical characteristics of butter fat and their influence on the quality of Danish pastry and cookies.
1984
Tolboe O.
AGROVOC关键词
书目信息
其它主题
Aptitude boulangere; Tecnologia de los alimentos; Caracteristicas de la coccion; Gateau; Qualite
语言
英语
注释
AVAILABILITY: Lantbruksuniversitets Bibliotek, POB 7071, S-750 07 Uppsala 7 - Sweden
类型
Journal Article; Conference; Non Conventional
粮农组织大会
Fats (Lipids) in Baking and Extrusion. LIPIDFORUM Symposium. Goeteborg (Sweden). 11-12 Apr 1983.
团体作者
Jydsk Teknologisk Inst., Aarhus (Denmark). Food Technology Dept.
2012-11-15
AGRIS AP
