Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation
- 作者A.E Fatouh; R.K Singh; P.E Koehler; G.A Mahran; A.E Metwally
- 卷第89卷
- 期第2期
- 印刷ISSN0308-8146
- 文件大小216.80KB
- 发表时间2005
- DOI10.1016/j.foodchem.2004.02.031
- 页码243-252