Role of the dairy butter components in formation of its structure and quality
- 作者: Vyshemirskii F.A1, Sviridenko Y.Y.1
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- 期: 编号 5 (2012)
- 页面: 12-15
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288128
- ID: 288128
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Role of the dairy butter components in formation of the structure and quality of the product is discussed. Recommendations are given how to prevent some defects of butter.
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