Bd. 71 Nr. 2 (2018): milk science international_2018_4-9

Effects of variation in fatty acids and triglyceride composition on melting behavior in milk fat

S. Anankanbil1, M.K. Larsen1, M.R. Weisbjerg2, L. Wiking1

1 Department of Food Science, Aarhus University, Denmark
2 Department of Animal Science, Aarhus University, Denmark

DOI: https://doi.org/10.25968/MSI.2018.2
Veröffentlicht: 2018-03-20

Artikel