Abstract
Margarine is similar to butter in appearance and composition, but differs in that the fat does not, or only a very small part does, originate from milk.
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© 1990 Ellis Horwood
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Catsberg, C.M.E., Dommelen, G.J.M.KV. (1990). Margarine. In: Food Handbook. Ellis Horwood Series in Food Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0445-3_14
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DOI: https://doi.org/10.1007/978-94-009-0445-3_14
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6684-6
Online ISBN: 978-94-009-0445-3
eBook Packages: Springer Book Archive