A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies

Author: Bhaskar A.   Rizvi S.   Bertoli C.   Fay L.   Hug B.  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.75, Iss.10, 1998-10, pp. : 1249-1264

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