Effect of cooling rate on the structure and mechanical properties of milk fat and lard

Food Research International - Tập 35 - Trang 971-981 - 2002
R Campos1, S.S Narine1, A.G Marangoni1
1Department of Food Science, University of Guelph, Guelph, Canada N1G 2W1

Tài liệu tham khảo

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