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Autor:
Skopalová, Eva
Butter is a dairy product that contains 80-90% milk fat, a maximum of 16% water and 2% non-fat ingredients, including proteins, saccharides and fat-soluble vitamins. Butter can be produced in three different ways - concentration, emulsification and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::462120669ad4d4b90109b72239fdaa4a
http://www.nusl.cz/ntk/nusl-427321
http://www.nusl.cz/ntk/nusl-427321
