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Bibliographic Details
Main Author: Halil İbrahim Akgül
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2021
Subjects:
Ingeniería
Butter
fatty acids
food safety
microbiological quality
physicochemical characteristics
Online Access:https://www.redalyc.org/articulo.oa?id=303271763002
https://www.redalyc.org/journal/3032/303271763002/
https://www.redalyc.org/journal/3032/303271763002/html/
https://www.redalyc.org/journal/3032/303271763002/303271763002.epub
https://www.redalyc.org/journal/3032/303271763002/movil
https://doi.org/ 10.4025/actascitechnol.v43i1.48905
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Internet

https://www.redalyc.org/articulo.oa?id=303271763002
https://www.redalyc.org/journal/3032/303271763002/
https://www.redalyc.org/journal/3032/303271763002/html/
https://www.redalyc.org/journal/3032/303271763002/303271763002.epub
https://www.redalyc.org/journal/3032/303271763002/movil
https://doi.org/ 10.4025/actascitechnol.v43i1.48905

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