Crystallization mechanisms in cream during ripening and initial butter churning
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Journal of Dairy Science |
Volume | 96 |
Issue number | 11 |
Pages (from-to) | 6782-6791 |
ISSN | 0022-0302 |
DOIs | |
Publication status | Published - 1 Nov 2013 |
- partial coalescence, milk fat crystallization, viscosity, butter
Research areas
ID: 77578938