Effect of the method of processing on quality and oxidative...

AFRICAN JOURNAL OF BIOTECHNOLOGY 2010 Vol. 9; Iss. 7

Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)

Abdalbasit, Adam Mariod, Rehab, Tageldeen Ali, Yousif, M Ahmed, Siddig, Ibrahim Abdelwahab, Ahmad, Bustamam Abdul
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Volume:
9
Year:
2010
Language:
english
Journal:
African Journal of Biotechnology
DOI:
10.5897/ajb09.1118
File:
PDF, 83 KB
english, 2010
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