Back to Search Start Over

Physicochemical and sensorial properties of recombined butter produced from milk fat and fish oil blend

Authors :
Subroto, E.
Tensiska
Rossi Indiarto
Marta, H.
Wulan, A. S.
Source :
Scopus-Elsevier, Web of Science, Rossi Indiarto

Details

Database :
OpenAIRE
Journal :
Scopus-Elsevier, Web of Science, Rossi Indiarto
Accession number :
edsair.dedup.wf.001..028304d173493f2720bcd53c4fb44230

Tools

Authors Abstract Subjects Details