Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
Durmuş Sert, Emin Mercan
Topics & Concepts
SpreadabilityFood scienceChemistryComposition (language)Water activityMoistureWater contentFatty acidBiochemistryOrganic chemistryLinguisticsPhilosophyGeotechnical engineeringEngineeringMeat and Animal Product QualityMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods