Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA

Autor: Nunes Junior, Edson de Melo, Souza, Lorena Alves de, Brito, Marcelo Silva, Teixeira Neto, Milton Resende, Barbosa, Ada Azevedo, Santana, Renata Ferreira

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 4, Pp 274-280 (2020)
Journal of Candido Tostes Dairy Institute; v. 74, n. 4 (2019); 274-280
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 274-280
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a51cfe0255d81f4fbc5443633a0010a8
https://www.revistadoilct.com.br/rilct/article/view/782