Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures
Sert, DurmuÅ, Mercan, EminJournal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104825
Date:
August, 2020
File:
PDF, 729 KB
2020