A. Wright, A. Marangoni
{"title":"Crystallization and Rheological Properties of Milk Fat","authors":"A. Wright, A. Marangoni","doi":"10.1007/0-387-28813-9_7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":227939,"journal":{"name":"Advanced Dairy Chemistry, Volume 2","volume":"45 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"44","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advanced Dairy Chemistry, Volume 2","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/0-387-28813-9_7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 44