Water thermodynamics and lipid oxidation in stored whey butter
Published: 6 October 2023| Version 1 | DOI: 10.17632/mmgz3cxbsd.1
Contributor:
Dorota Cais-SokolińskaDescription
S1 Fat, water content and water thermodynamic in whey butter and milk cream butter after storage S2 Color and gloss of whey butter and milk cream butter
Files
Institutions
Uniwersytet Przyrodniczy w Poznaniu
Categories
Dairy Chemistry