Water thermodynamics and lipid oxidation in stored whey butter

Published: 6 October 2023| Version 1 | DOI: 10.17632/mmgz3cxbsd.1
Contributor:
Dorota Cais-Sokolińska

Description

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

Licence