, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University - Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Egypt
-
Grasas y Aceites Vol. 65 No. 3 (2014) - Research
Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads
Abstract HTML PDF XML