Modification of Butter to Improve Low Temperature Spreadability
Authors:
- M.A. AmerMAM.A. Amer
- A.N. MyhrAMA.N. Myhr
- 1 October 1973
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 6 (4) , 261-265
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Modification of Milk Fat by Removal of a High Melting Glyceride FractionCanadian Institute of Food Technology Journal, 1968
- Effect of Chemical Additives on the Spreading Quality of Butter. II. Laboratory and Plant ChurningsJournal of Dairy Science, 1963