Partial substitution of sheep and goat milks of various fat...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 11 Vol. 133

Partial substitution of sheep and goat milks of various fat contents by the respective sweet buttermilks: Effect of cream heat treatment

Sakkas, Lambros, Spiliopoulos, Michael, Moatsou, Golfo
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
133
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109926
Date:
November, 2020
File:
PDF, 557 KB
2020
Conversion to is in progress
Conversion to is failed