ShareEFFECT OF STORAGE TEMPERATURE ON THE FREE FATTY ACID CONTENT OF BUTTER.
[In German. / En allemand.]
Author(s) : SHAHIN Y.
Type of article: Article
Summary
DETERMINATION OF THE CHANGES IN FATTY ACID CONTENTS SUBSEQUENT TO THE STORAGE OF BUTTER AT 298-303, 277-279 OR 258 K (25-30, 4-6 OR -15 DEG C). (Bull. bibliogr. CDIUPA, FR., 16, N.1, 1982/01, 27, 163607.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-0641
- Languages: German
- Source: Dtsch. Milchwirtsch. - vol. 33 - n. 2
- Publication date: 1982
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Butter; Chilling; Dairy product; Freezing; Fatty acid
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KEEPING QUALITY OF BUTTER IN RELATION TO ITS CO...
- Author(s) : CHAUDHARI S. M.
- Date : 1982
- Languages : English
- Source: Gujarat agric. Univ. Res. J. - vol. 8 - n. 1
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QUANTIFICATION AND IDENTIFICATION OF FLAVOUR CO...
- Author(s) : MCNEILL G. P., O'DONOGHUE A., CONNOLLY J. F.
- Date : 1986
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 10 - n. 1
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EFFECT OF CHILLING ON THE CONTENT OF FREE FATTY...
- Author(s) : RENNER E., SHAHIN Y.
- Date : 1982
- Languages : German
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LIPOLYSIS OF MILK AND DAIRY PRODUCTS. STUDY OF ...
- Author(s) : KIRST E.
- Date : 1980
- Languages : German
- Source: Lebensmittelindustrie - vol. 27 - n. 10
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EFFECT OF STORAGE TEMPERATURE ON MICROBIOLOGICA...
- Author(s) : JENSEN H., DANMARK H., MOGENSEN G.
- Date : 1983/08
- Languages : English
- Source: Milchwissenschaft - vol. 38 - n. 8
View record