Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high‐fat cream.

Autor: Singh, Lovepreet1 (AUTHOR), Vashisht, Pranav1 (AUTHOR), Ewonus, Morgan1 (AUTHOR), Talbot, Henry1 (AUTHOR), Lierman, Jared1 (AUTHOR), McCoy, Dan1 (AUTHOR), Murphy, John1 (AUTHOR), Christiansen, Steve1 (AUTHOR) schristiansen@idahomilk.us
Zdroj: International Journal of Dairy Technology. May2024, Vol. 77 Issue 2, p604-609. 6p.
Databáze: Academic Search Ultimate
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