Fat content of dairy foods in relation to sensory properties and consumer acceptability.

M.I. Gurr, P. Walstra

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)44-46
    JournalBulletin / International Dairy Federation
    Volume244
    Publication statusPublished - 1989

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