Crystallization mechanisms in cream during ripening and initial butter churning
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| 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