Employees – University of Copenhagen

Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Hydrocolloids
Volume34
Pages (from-to)169-176
Number of pages8
ISSN0268-005X
DOIs
Publication statusPublished - 2014

ID: 41887242