Development of flavour defects in pasteurized double cream during storage at 6°C and at 10°C
- 1 October 1981
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 34 (4) , 142-146
- https://doi.org/10.1111/j.1471-0307.1981.tb01513.x
Abstract
No abstract availableKeywords
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