Composition and microscopy of reformulated creams from reduced-cholesterol butteroil
Guardado en:
| Publicado en: | Journal of Food science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food science v. 61, no. 1 (1996), p. 48-53 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food science |
| LEADER | 00713cab#a22002414c#4500 | ||
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| 003 | OAG | ||
| 008 | 990309s1996 ||| | |||| 0 eng d | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Elling, J. L. |
| 245 | 1 | 0 | |a Composition and microscopy of reformulated creams from reduced-cholesterol butteroil |
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| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
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| 650 | # | 4 | |a Colesterol |
| 650 | # | 4 | |a Grasa oleosa de mantequilla |
| 650 | # | 4 | |a Microscopía |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Industria alimentaria |
| 773 | 0 | # | |t Journal of Food science |g v. 61, no. 1 (1996), p. 48-53 |
| 999 | # | # | |a OLGA |
