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Evaluation of quality of butter from different provenance

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Maria Fernanda Donato GONÇALVES
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Sujets:	Agrociencias CLA lipids butter Cholesterol fatty acids
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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