Freezing of cream for consumer use [dairy product; butter manufacturing; cream whippability after freezing]. Subject 4.
1982
Bertelsen E. | Loendahl G.
书目信息
Bulletin - Federation Internationale de Laiterie (Belgium). Bulletin - International Dairy Federation. no. 147.
ISSN
0250-5118
语言
英语
类型
Monograph; Conference Paper; Conference Part
粮农组织大会
Dairy ingredients in foods. Luxembourg (Luxembourg). May 1981.
团体作者
Swedish Dairy Association, Malmoe (Sweden)
2012-11-15
AGRIS AP