Abstract
To quantitatively follow the composition of the free fatty acid (FFA) fraction when going from milk to cream and cultured butter.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Borgström, S., Jönsson, H. (1986). The Composition of the Free Fatty Acid Fraction in Milk, Cream and Butter. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_34
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DOI: https://doi.org/10.1007/978-94-009-3733-8_34
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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