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Study of the effect of pretreatment of buffalo milk cream on the keeping quality of butter

By: Material type: TextTextPublication details: Ludhiana PAU 1977Edition: Food Science and TechnologyDescription: 29cm. 49+5LSubject(s): DDC classification:
  • T 637.13 B21S
Summary: Three experimental lots of butter were prepared from the buffalo milk cream, pasteurized at 71
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