The free fatty acids in Butter as affected by ripening and salting.

The free fatty acids in Butter as affected by ripening and salting.

Research Authors
Shahin Y.
Research Department
Department of Dairy Science
Research Journal
Egyptian J. Dairy Sciences
Research Member
Youssif Hasanein Mohamed Shahin
Research Pages
187-197
Research Publisher
Egyptian J. Dairy Sciences
Research Rank
2
Research Vol
10
Research Year
1982