Browsing 2017, Vol. 28, No. 2 by Subject "free fatty acids"
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Assessment of chemical and sensory quality of unsalted and salted sweet cream butter during storage at different temperatures and time (Estonian Academic Agricultural Society, 2017)Quality of butter depends on many factors such as quality of raw material, production method, ingredients used, type of packaging. Chemical changes taking place during storage of final product are also important. Extent ...