Comparative tests on physical composition of pasteurized whipped cream and of high temperature-heated whipped cream

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Bibliographic Details
Published inEFAM-(Eidgenoessische Forschungsanstalt fuer Milchwirtschaft) Information (Switzerland) no. 94
Main Authors Haenni, H, Flueckiger, E, Eyer, H
Format Publication
LanguageGerman
Published Liebefeld-Bern (Switzerland) Eidgenoessische Forschungsanstalt fuer Milchwirtschaft 01.02.1980
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Bibliography:Q10
S10
8200077
N20