EFFECT OF MILK FAT COOLING RATE ON CRYSTALLIZATION PROCESS OF TRIACYLGLYCEROLS THEREIN - Publication - Bridge of Knowledge

EFFECT OF MILK FAT COOLING RATE ON CRYSTALLIZATION PROCESS OF TRIACYLGLYCEROLS THEREIN

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Jolanta Tomaszewska-Gras dr hab.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality no. 21, edition 4(95),
ISSN: 1425-6959
ISSN:: 14256959
Publication year:: 2014
DOI:: Digital Object Identifier (open in new tab) 10.15193/zntj/2014/95/097-107
Verified by:: No verification

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