Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Improved butter"'
Publikováno v:
Scientific American, 1861 May . 4(21), 328-328.
Externí odkaz:
https://www.jstor.org/stable/26139465
Publikováno v:
Scientific American, 1854 Oct . 10(6), 44-44.
Externí odkaz:
https://www.jstor.org/stable/26140901
Publikováno v:
Scientific American, 1890 Mar 01. 62(9), 133-133.
Externí odkaz:
https://www.jstor.org/stable/26098928
Publikováno v:
Scientific American, 1883 Jan . 48(2), 25-25.
Externí odkaz:
https://www.jstor.org/stable/26082032
Publikováno v:
Scientific American, 1889 Jan 01. 60(2), 20-20.
Externí odkaz:
https://www.jstor.org/stable/26101349
Publikováno v:
Scientific American, 1888 Apr . 58(16), 243-243.
Externí odkaz:
https://www.jstor.org/stable/26091778
Publikováno v:
Scientific American, 1887 Apr . 56(18), 275-275.
Externí odkaz:
https://www.jstor.org/stable/26095584
Publikováno v:
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY. 8:139-143
A survey of traditional butter making in India would reveal that butter production in rural areas is still not technically advanced.To overcome this problem, a skid mounted improved frustum cone shaped insulated butter churn of small size was develop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a767d100e3298b547132075bdbf91c77
https://doi.org/10.15740/has/ijppht/8.2/139-143
https://doi.org/10.15740/has/ijppht/8.2/139-143
Autor:
Shujie Cheng, Wei Li, Shimin Wu, Yuxing Ge, Caiyun Wang, Siyu Xie, Juan Wu, Xiangke Chen, Ling-Zhi Cheong
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 4, Pp 172-184 (2023)
Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol, which are linked to the development o
Externí odkaz:
https://doaj.org/article/50f01680423a49c8b84d06c771cb29ba
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