Relationship of Acid Number Variations to the Qualities and Flavor Defects of Commercial Butter

Autor:	E.L. Fouts
Rok vydání:	1940
Předmět:	Acid value Milk products Chemistry Flavour Genetics Animal Science and Zoology Food science Flavor Food Science
Zdroj:	Journal of Dairy Science. 23:173-179
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(40)95507-2
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6df8621f631a2cd3b6188a5fac968072 https://doi.org/10.3168/jds.s0022-0302(40)95507-2 Zobrazit plný text záznamu