Cream
- 1 May 1982
- journal article
- Published by Wiley in Nutrition Bulletin
- Vol. 7 (2) , 72-80
- https://doi.org/10.1111/j.1467-3010.1982.tb00240.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Development of flavour defects in pasteurized double cream during storage at 6°C and at 10°CInternational Journal of Dairy Technology, 1981
- Growth and associated enzymic activity of spoilage bacteria in pasteurized double creamInternational Journal of Dairy Technology, 1981
- Factors affecting the shelf‐life of pasteurized double creamInternational Journal of Dairy Technology, 1981
- The production of milk rich in protein and low in fat, the fat having a high polyunsaturated fatty acid contentJournal of the Science of Food and Agriculture, 1980
- The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cowsJournal of the Science of Food and Agriculture, 1980
- Mechanism of milk secretionPhysiological Reviews, 1971