Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt
| Autor: | Karakus, Mehmet Sukru, Akgul, Filiz Yildiz, Korkmaz, Aziz, Atasoy, Ahmet Ferit |
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| Zdroj: | In International Dairy Journal March 2022 126 |
| Databáze: | ScienceDirect |
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